Sicilian fennel, orange and olive salad

Brighten your table with this vibrant Sicilian-inspired salad

Featuring juicy oranges, crisp fennel, and Grumpy Grandma's Semi-Dried olives, this dish is a harmony of sweet, tangy, and savoury flavours. Delicate red onion slices, fragrant mint, and a zesty citrus dressing elevate the mix, making it perfect for a light lunch or a stunning starter. 

Sicilian fennel, orange and olive salad

Ingredients
2 oranges, ideally navel or blood oranges
1 large fennel including fronds
1 medium red onion
Large handful Grumpy Grandma's Semi-Dried Au Naturale olives
About 16 mint leaves
Extra virgin olive oil
Juice 1/2 lemon and 1/2 orange
Baby rocket - 2 handfuls washed and dried

Method
First 'fillet' the peeled oranges, removing the pith and cutting out the sections between the membranes. (Do this over a bowl in order to catch the juices). Place in a large bowl.

Prepare the fennel by removing the tough outer leaves and core (reserving the fronds) and trimming the base, then halve lengthwise and very finely slice crosswise. (A mandoline may be used.) Add to the orange segments.

Very finely slice or mandoline the red onion and add it to the bowl with the torn mint leaves and dried olives.

Whisk together the citrus juices and about half a cup of extra virgin olive and season with salt and pepper, then add gradually to the salad, tossing to coat evenly (you may not use all the dressing).

Serve on a bed of baby rocket, garnished with reserved fennel fronds.