Ingredients
5 juicy Oranges (in season, Blood Oranges are ideal)
3 Fennel Bulbs

1 small Red Onion, finely sliced
Juice of 1 small Lemon
5 tablespoons of extra virgin Olive Oil
Salt and pepper

Method

1.  Mix the lemon juice, olive oil and salt and pepper together for the dressing.

2.  Trim the fennel, removing any tough outer leaves and stalks, whilst reserving the feathery bits to garnish. Quarter the bulbs lengthways and cut out the tough heart at the base. Slice the fennel very finely and throw it into the dressing. Finely chop the feathery bits and add them with the red onion.

3.  Slice the ends off the oranges so they are flat top and bottom. Set the orange on one of it bases and with a small sharp knife cut the peel and pith from the fruit into strips, working from top to bottom all the way round. Slice the oranges into rounds, removing the seeds and reserving any juice that escapes.

4.  Add the oranges and juice to the fennel and onions. Mix gently and serve.

Variation: add 125g of black olives when you combine the oranges with the fennel.