Fennel with grapefruit

Halve the fennel tubers in length. Cut the fennel with a sharp knife into very thin slices and then cut in half.

Use a sharp knife to cut the skin and the white skin of the grapefruit. Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife. Also catch the juice and squeeze the juice from the remaining membranes.

Mix the fennel with the grapefruit, the juice and the oil. Sprinkle with a lot of pepper and sea salt and garnish with the olives. Tasty with potatoes from the oven and the Sicilian garlic shrimps.