FENNEL AND BLOOD ORANGE SALAD

by Gourmet Guide, Jenny Handley

Serves 6

INGREDIENTS

1 large or 2 medium bulbs fennel, well washed

1 large bunch radishes, topped and tailed

2 blood oranges

3T capers

15g fresh mint

15g fresh parsley

2T cumin seeds, roasted

Dressing

50ml olive oil

zest of 2 blood oranges

juice and zest of a lemon

1T Dijon mustard

1T honey

salt, pepper

METHOD

1. Shave the fennel bulb and radishes finely on a mandolin.
2. Chop the stalks of the fennel, and some of the leaves, and add.
3. Place in a mixing bowl.
4. Zest the oranges and keep for the dressing.
5. Peel and segment the oranges, cut in half and add to the fennel with the capers.
6. Chop the herbs finely.
7. Mix all dressing ingredients together, shake well and mix with the salad ingredients.
8. Place the salad on a platter and top with cumin seeds.

Serve immediately.