Sliced fennel, orange & almond salad


  • 3 bulbs of fennel
  • 1 handful of almonds
  • 3 oranges
  • a few springs of fresh mint
  • 2 handfuls of rocket
  • sherry vinegar
  • extra virgin olive oil


  1. Using a speed peeler, shave the fennel, then place in a bowl of ice water.
  2. Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
  3. Peel and very thinly slice the oranges, then arrange on a platter.
  4. Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
  5. Scatter the fennel mixture over the oranges and top with toasted almonds.

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