| Blood orange and fennel salad |
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3 cups rocket leaves, washed and dried olive oil* 1-2 blood oranges, peeled and sliced thinly on a mandoline if possible 1 bulb fennel, sliced thinly balsamic vinegar* 8 cherry tomatoes, halved Toss the rocket leaves with olive oil and arrange on a salad plate. Season to taste. Arrange the blood orange slices on top then place fennel in the centre. Season to taste, then drizzle with balsamic and surround with cherry tomatoes. Serves 4-6. *Choose good quality olive oil and balsamic |
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