Red Pepper and Fennel Salad (Salade De Piments Et Fenouils) Recipes

Ingredients :

45ml (3 tbsp) olive oil

1 medium onion, skinned and finely chopped

1 garlic clove, crushed

4 red peppers, seeded and sliced into rings

salt and freshly milled black pepper

2 small bulbs fennel, quartered lengthways

Method :

Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for about 5 minutes. Add the peppers and stir them with the onion.

Stir in seasoning. Arrange the pieces of fennel in the pan, pushing them well down into the other vegetables. Add 30 ml (2 tbsp) water. Cover and cook gently for 30 minutes, or until the fennel is tender. Cool before serving.

Serves 4-6

Serve this salad either as a starter on its own or with two or three other salads for a main course.

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