I love the mild aniseed flavour of fennel and it pairs so beautifully with the tang of citrus. I tend to make various iterations of this salad- sometimes with a handful of olives or sliced dates thrown in, some fresh sliced chilli or some crumbled feta or fried halloumi on top.
Serves 3-4 as a side
1 baby fennel bulb
Small handful Italian parsley and mint
4 baby radishes
Extra virgin olive oil
Using a mandolin, finely slice the fennel bulb and radishes into thin rounds.
Use a vegetable peeler to slice the zucchini into thin ribbons.
Segment the orange- top and tail the fruit and remove the skin before cutting between the membranes to release the natural slices, being careful to retain any additional juices.
Finely chop the herbs and assemble the fennel, zucchini, radishes and herbs in a salad bowl. Dress the salad with any remaining orange juice, a good glug of olive oil and salt and pepper to season.