Tomato And Fennel Salad

2 bunches spring onions, thinly sliced
1/2 small bulb fennel, trimmed and thinly sliced
horizontally
35(1 g/12 or tomatoes, skinned and chopped
25 g/1 or parsley, coarsely chopped
5 tablespoons coarsely chopped mint
2 tablespoons polyunsaturated vegetable oil
I tablespoon lemon juice

Put the spring onions into a salad bowl with the sliced fennel and chopped tomatoes. Mix in the chopped parsley and mint. Pour over the oil and lemon juice and mix again until all the ingredients arc thoroughly. coated.

SERVES 4