Orange fennel salad

  • Preparation Time10 mins
  • Serves6
  • DifficultyEasy
900g fennel bulbs
3-4 oranges
4 tbsp good olive oil
2 lemons, juiced
1/4 tsp freshly ground black pepper
60g rocket
1) Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.

2) Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.

3) For the dressing: Whisk together the oil, juice, 1 teaspoon of salt and the pepper in a small bowl. Place the fennel slices, oranges slices and rocket in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

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