Preparation info

    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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  • 1 fennel bulb
  • 1 tablespoon lemon juice
  • 6 large ripe tomatoes
  • 2 large handfuls fresh basil leaves, torn
  • 2 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper sugar-cured lamb, very finely sliced


    Finely slice fennel into rings and toss with lemon juice. Cut tomatoes into 1 cm (½ in) chunks and mix with basil, olive oil, salt and pepper. Divide tomato salad between six plates and lay finely sliced lamb on top. Drizzle with a little more lemon juice and olive oil.