Fennel & Orange Crunch Salad

Ingredients: (Makes 2)

• Oranges 3, large
• Fennel 1 bulb
• Watercress 2 cups
• Walnuts 25g or 0.9oz
• Olive Oil 1 tbsp

Instructions:

Preheat the oven to 200°C (gas mark 6). Place the walnut halves on a small baking
tray and toast for 5 minutes, or until lightly browned and fragrant. Remove, cool,
then roughly chop or crush.

Slice the fennel as thinly as possible using a sharp knife or mandolin. Add to a
large salad bowl. Peel the oranges by cutting away the skin and white pith, then
slice the flesh into thin rounds or diced. Collect any juice from the cutting board
and add to the bowl with the fennel.

Add the watercress and toasted walnuts to the bowl. Drizzle over the extra virgin
olive oil. Toss everything gently to coat. Season with salt and freshly ground black
pepper to taste.

Plate immediately or chill briefly before serving for a crisp, refreshing bite.