Nutrition Facts
Kcal
100
100
Fat (g)
4
4
Protein (g)
3
3
Carbs (g)
11
11
- 2 large oranges
- 1 red onion, finely sliced
- 1 fennel bulb
- 2 handfuls of rocket
- 1 tbsp olive oil
- 1 tbsp wholegrain mustard
STEP 1
Shred the fennel using a mandolin slicer if you have one. If not, use a sharp knife. The goal is to get nice, thin slices.
STEP 2
Peel the oranges and cut out the segments. Make sure you do this over a bowl – you’ll want to use the juice that comes from the orange for the dressing. Why not use one of our Fearne by Swan mixing bowls? They come in a handy set of 4, and the accompanying lids mean you can store any of the dressing you have left over.
STEP 3
Once you’ve removed the segments, give the orange a squeeze to get all of the remaining juice.
STEP 4
In a bowl, combine the orange segments with the fennel, onion and rocket.
STEP 5
For the dressing, add the olive oil and the mustard to the juice from the oranges. Drizzle the dressing over the salad and you are ready to serve.
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