5 from 1 review fine sea salt 1 large fennel bulb with tender fronds One 14 oz/400 g can pitted green olives, drained and halved 3 Tbsp extra-virgin olive oil 4 garlic cloves, minced 1 tsp ground coriander ground black pepper 2 oz/55 g grated Parmesan 2 Tbsp fresh lemon juice zest of 1 lemon
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