Ingredients

Method

• 2 fennel bulbs, thinly sliced
• 1 red onion, peeled and thinly sliced
• Salt and milled black pepper
• 1 cup roughly chopped Italian parsley
• 2 tablespoons caperberries
• 1 clove garlic, crushed
• Extra virgin olive oil
• Feta cheese

Method

Ingredients

Mix sliced fennel and onion together. Salt the vegetables and leave to sweat for at least 30 minutes. Add the chopped parsley and caperberries, black pepper, garlic and olive oil. Mix well and scatter generously with feta.