1. In a food processor, blend the olives into a puree and add a drizzle of oil.

Slice the tomato and cucumber.

2. Grind the fennel seeds into a powder using a mill and add to the mayonnaise. Spread the mixture on the bread.

3. Top with slices of tomato and cucumber; sprinkle with fresh olive tapenade.

Decorate with lamb’s lettuce.

4. Drizzle with balsamic vinegar, season with salt and pepper to taste!