Serves 1
Preparation time less than 30 mins
Cooking time less than 10 mins
By James Tanner
From Ready Steady Cook
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Potato, fennel and basil salad
Ingredients
1 tbsp olive oil
150g/5½oz Anya potatoes (or other small potatoes), boiled until tender, drained and halved lengthways
½ fennel bulb, finely sliced
½ lemon, juice only
salt and freshly ground black pepper
small handful fresh basil leaves, to garnish
Method
1. Heat the oil in a frying pan over a medium heat and fry the potatoes until golden-brown.
2. Add the fennel and lemon juice and stir well. Season with salt and freshly ground black pepper and cook until the fennel is tender.
3. To serve, place the warm salad onto a plate and garnish with basil leaves.
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