Recipe for Platter of Fennel, Red Pepper, Beetroot, Wate

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 bn	Watercress, large stems
	Removed
1 x	Fennel Bulb, trimmed and
	Thinly sliced
1 x	Lemon, in wedges
2 x	Red Bell Peppers, thinly
	Sliced
2 med	Cooked Beets, thickly
	Sliced
15 x	Black Greek Olives

Instructions:

Instructions: Arrange watercress on a platter. Toss fennel with a squeeze of lemon to prevent discoloration, then arrange on the platter, along with remaining vegetables and olives. Dress generously with olive oil, and garnish with wedges of lemon to squeeze onto each portion.

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