Instructions: Prepare the vegetables by slicing the carrots, fennel, celery and pepper into small sticks. Cut the large tomatoes into sections if using. Trim the roots and dark green leaves from the spring onions. Arrange the vegetables on a large platter, leaving a space in the centre for the dip. Make the dip by pouring the olive oil into a small bowl. Add salt and pepper. Stir in the lemon juice and basil, if using. Place the bowl in the centre of the vegetable platter.

NOTES : Use a combination of any fresh seasonal vegetables for this colourful antipasto from Rome, where the dip usually consists only of olive oil and salt. The vegetables should be raw or lightly blanched, and the olive oil of the best quality available.

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