Sicilian Fennel and Orange Salad

Fresh and full of flavour — juicy oranges, finely sliced fennel and onion with pine nuts, mint, and pink peppercorns. Delicious on its own or served with fish.

Prep Time: 10 mins | Serves: 4 | Course: Side Dish | Cuisine: Italian

Ingredients

∙ 2 oranges (navel or blood)

∙ 2 small-medium fennel bulbs

∙ ½ onion

∙ 1 small handful fresh mint leaves

∙ Pink peppercorns, lightly crushed

∙ Pine nuts (optional)

∙ Good quality olive oil

∙ Salt

Instructions

1. Cut the green tops and bottom off the fennel. Standing each bulb upright, slice as thinly as possible with a knife or mandolin. To prevent browning, place sliced fennel in a bowl of cold water with 1–2 ice cubes.

2. Cut the onion half, remove the top and peel. Thinly slice and set aside.

3. Cut the top and bottom off the oranges, then cut away the peel, removing as much white pith as possible without losing the flesh. Turn each orange on its side and slice into rounds.

4. If the fennel was in water, pat it dry with kitchen paper. Arrange on a serving plate, lay the orange slices on top, and scatter over the sliced onion. Season with salt.

5. Sprinkle over crushed pink peppercorns and pine nuts, drizzle generously with olive oil, and top with mint leaves. Serve immediately.

Tip: Blood oranges make for a stunning presentation when in season.