Orange, fennel & mixed leaf salad

A bright, refreshing salad combining sweet oranges, crisp fennel, and peppery salad leaves with a simple citrus dressing. Ideal as a starter or alongside grilled fish, chicken, or pork.

Ingredients

• 1 large fennel bulb, thinly sliced
• 2 oranges, peeled and segmented
• 100g mixed salad leaves
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and black pepper
• 2 tbsp chopped parsley or mint
• 30g toasted walnuts or pine nuts
• 50g feta, crumbled (optional)

Method

1. Thinly slice the fennel and place in a large salad bowl.
2. Add the salad leaves and orange segments.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
4. Pour the dressing over the salad and toss gently.
5. Scatter over the herbs, toasted nuts, and feta (if using).
6. Serve immediately.

Tip

For extra crunch, soak the sliced fennel in iced water for 5 minutes, then drain well before adding to the salad.