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Serves 4
Remove the stalk and seeds from the red pepper and cut into thin slices lengthwise. Arrange over the fennel.
Scatter the olives over the top.
Nutritional information
(approximate values per portion)
Energy: 100 kcal; Protein: 1g; Fat: 9g (of which saturates: 1g); Carbohydrate: 3g; Fibre: 2g.
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