Salads Recipes - Fennel, Orange and Olive Salad Recipe

Ingredients

Serve 4

• 4 fennel heads, halved and thinly sliced lengthways

• 2 oranges, peeled and thinly sliced crossways

• 125 g/4 oz black olives, pitted and chopped

• 5 tablespoons olive oil

• 2 tablespoons lemon juice

• 1/2 teaspoon cumin seeds

• salt and pepper

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Method:

1. Put the fennel in a large salad bowl.

2. Remove the pith and seeds from the orange slices and cut each slice into 4. Add to the bowl, with the olives.

3. Mix the oil with the lemon juice in a small bowl, and season with a little salt and plenty of pepper. Pour this dressing over the salad and sprinkle on the cumin seeds.

4. Mix together and leave to rest in a cool place (not the refrigerator) for about 1 hour before serving.