Fennel fiend!

Those feathery fennels are at present is so crisp and aromatic! And have you noticed how delicious the oranges are at the moment? So juicy and so, well… orangey!

Let’s combine these delectable beings into the following two delicious salads!

Fennel and orange salad

3 oranges

1  fennel bulb

2 tablespoons good quality olive oil

2–3 tablespoons shaved parmesan

Salt and pepper

Pinch or dried chili

Peel, slice and remove seeds  from the oranges.

Shave the fennel bulb, add the sliced oranges, a pinch of chili, salt and pepper.

Add the olive oil and toss everything together. Finish with the parmesan cheese.

Fennel, olive and chili salad

2 fennel bulbs

15 pitted black olives, halved

Dressing

3 tablespoons good quality olive oil

2 tablespoons freshly squeezed orange juice

1 teaspoon very finely grated orange zest

1 small red chili, finely chopped

1 tablespoon chopped fresh mint

Trim top and bottom fennel bulbs, then halve vertically and cut out the hard core. Slice trimmed bulbs as finely as possible, and place in a single layer on a serving plate. Using scissors, snip and scatter fennel fronds and olives over slices. Make a dressing by mixing together oil,  juice, zest and chili. Season to taste,  then drizzle over salad. Sprinkle with mint.