Juicy baby roma salad
Preparation: 15 minutes Cooking: nil Serves: 4 Ingredients: 1 fennel bulb, cored, thinly sliced 1 tbsp olive oil Cracked black pepper 2 spring onions, sliced 10 baby roma tomatoes, quartered 1⁄2 cup kalamata olives, sliced 200g fetta, cubed 1 avocado, seeded, peeled, sliced
Place thinly-sliced fennel into a large bowl. Drizzle with olive oil. Add a generous amount of cracked black pepper. Add spring onion, baby roma tomatoes, olives, fetta and avocado. Fold together gently. Spoon into salad bowls to serve.