Orange, fennel & rocket salad
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Orange, fennel & rocket salad

By Jessica Simmons

This fresh, fruity salad combines peppery rocket leaves, tangy citrus and a punchy mustard dressing for a full-flavoured side dish

  • Prep:10 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 100
  • fat 4g
  • saturates 0g
  • carbs 11g
  • sugars 11g
  • fibre 5g
  • protein 3g
  • salt 0.3g

Ingredients

  • 1 fennel bulb
  • 2 large oranges
  • 1 small red onion, thinly sliced
  • 2 big handfuls rocket
  • 1 tbsp olive oil
  • 1 tbsp wholegrain mustard

Method

  1. Using a mandolin or a sharp knife, shred the fennel into thin slices.

  2. Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.

  3. Tip the onion into a bowl with the fennel, orange segments and rocket leaves.

  4. To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.

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