Blood Orange & Fennel Salad

Blood Orange & Fennel Salad

3 x blood oranges - skin and pith removed and cut into circles

1 x blood orange juiced

½ fennel bulb - finely sliced by a mandolin

fennel fronds

pickled red onion

Mint leaves

extra virgin olive oil

salt and pepper

Place blood orange circles onto a serving plate.

Mix together fennel and pickled onion and place on top of the blood oranges.

Combine extra virgin olive oil and blood orange juice and drizzle over salad

Garnish with mint leaves and a few fennel fronds.

You can make your own pickled red onion by finely slicing red onion and mixing it through some some white vinegar, sugar. and salt and pepper Leave to marinate for about 30mins or keep some in a jar in your fridge.