For ➍250 g white mushrooms, sliced
1 large fennel, sliced
3 tbs dill, chopped
5 tbs olive oil
1 tbs lemon juice
1 clove of garlic, crushed
freshly ground black pepper
Heat 3 tbs oil in skillet and bake fennel and mushroom slices for 5 m. Let cool a bit.
Mix fennel and mushroom slices with dill.
Lightly toast the garlic. Add to the mixture.
Beat 2 tbs oil into the lemon juice until foamy.
Pour over the vegetables and mix. Add some pepper.
Serve with warm toast. Excellent with chunks of cold (or reheated) cut of lamb or roasted chicken. Can be served slightly warm.
