Sicilian Fennel and Orange Salad with Olives and Mint

⏱ 15 min · Serves 4

Crisp shaved fennel meets sweet winter oranges, salty black olives and a peppery olive oil dressing. It takes ten minutes, tastes like Sicilian sunshine, and cuts through any rich main course.

Per serving: 215 kcal · 2.5g protein · 20.0g carbs · 15.0g fat

Ingredients

• 2 medium fennel bulbs (about 500g), fronds reserved
• 3 large oranges (blood oranges if available)
• 80g pitted black olives, preferably Taggiasca or Kalamata, halved
• 1 small red onion, very thinly sliced
• 4 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• Small handful fresh mint leaves, torn
• Pinch of dried chilli flakes (optional)

Method

1. Soak the sliced red onion in a bowl of cold water for 10 minutes to soften its bite, then drain well.
2. Trim the fennel bulbs, halve them lengthways and remove the tough core. Slice as thinly as possible with a mandoline or sharp knife and drop into a bowl of iced water for 5 minutes to crisp up, then drain and pat dry.
3. Slice the top and bottom off each orange, stand it upright and cut away the peel and white pith. Slice the oranges crossways into thin rounds, working over a bowl to catch the juice.
4. Whisk 2 tablespoons of the caught orange juice with the vinegar, olive oil, salt and pepper.
5. Arrange the orange rounds over a wide platter, scatter over the fennel, drained onion and olives.
6. Spoon the dressing over, then finish with torn mint, chopped fennel fronds and chilli flakes if using. Serve within 20 minutes while everything is still crisp.