Orange, fennel & green olive salad

Makes: 6|Cooks In: 30 mins|Difficulty: Easy

“When the oranges are raging from June onward and fennel bulbs are pushing their way out of the winter-cold ground, it is time for this wonderful Sicilian salad. It is a refreshing dish, more of a stand-alone than a side show. The sweet and sour orange flavour blends beautifully with the salty olives and fruity olive oil. Fennel provides crunch and a refreshing anise quality. I like to serve it as part of an antipasto – perhaps with some prawns or marinated fish.”

Ingredients

6 navel oranges
1 large fennel bulb or 2 smaller ones
24 green olives
extra-virgin olive oil
salt flakes

Method

Step 1

Use a sharp knife to slice off both ends of the oranges. Peel each orange, then carefully cut away all the pith. Cut the oranges into slices and arrange on a large serving platter.

Step 2

Cut the fennel in half lengthwise, then cut each half into thin wedges and arrange on top of the orange slices.

Step 3

Scatter on the olives. Drizzle with olive oil and sprinkle on salt to taste.