Sicilian orange and olive salad
It's hard to beat this wonderful winter salad, full of fresh, invigorating flavours.
2 fennel bulbs thinly sliced fronds reserved 4 oranges
50g black olives
2 1⁄2 tblsp olive oil
juice 1⁄2 small lemon
1 tblsp chopped parsley fennel fronds
1 tsp fennel seeds
salt and pepper
First make the dressing. Whisk together the oil, lemon juice, parsley fennel fronds and fennel seeds in a bowl, and season with salt and pepper.
Cut off the peel from the oranges, removing all the pith, and cut the flesh into rounds.
Put into a large salad bowl and add the fennel and olives. Drizzle with dressing, mix well and serve immediately.