3 |
oranges |
2 |
white fennel bulbs, woody ends and tough outer leaves removed, finely sliced |
4 tablespoons |
extra-virgin olive oil |
small handful |
pistachios, roughly chopped |
small handful |
of wild fennel or dill sprigs |
|
salt |
|
freshly ground black pepper |
handful |
pitted green olives, roughly chopped, (optional) |
1/2 |
green chilli, finely chopped, (optional) |