Fennel & orange salad
This cheeky little side salad has only three ingredients but packs a big flavour punch
1 bulb of fennel
2-3 sprigs of dill
If you have a food processor with a slicing blade it can speed things up but otherwise a knife and chopping board will do the trick.
Finely slice the fennel. I usually use the fine slicing blade on my magimix for this but if you're slicing by hand just go for as thin as possible.
Place the sliced fennel in a bowl.
Grate the zest from the orange. If you can, do this directly over the sliced fennel. Otherwise sprinkle the zest over the fennel after grating.
Slice the remaining peel and pith from the orange and then very carefully release the segments by slicing into them either side of the membrane. I like to do this over the bowl of fennel so that I catch the juice as it drips out.
Chop each segment in half or leave them whole, it's entirely your choice.
You'll be left with all of the membrane with little bits of orange flesh stuck to it. Hold this over your bowl of fennel and squeeze gently to extract any remaining juice then discard.
Remove the stalks from the dill and chop into small pieces.
Stir the chopped dill through the fennel and orange, garnish with a spare sprig of dill if you have one.