Blush orange, fennel and olive salad

Simple, seasonal and full of flavour, make the most of beautiful blush oranges while they're in season.

  • place PRE 15 minutes
  • place SERVES 4
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A refreshing and different starter which never fails and is also wonderful as part of a larger buffet. Blush oranges are one of the few fruits that are still seasonal. We’re now close to the end of the season before they disappear, so don’t miss out. Fennel and orange blend really well together and the olives bring a lovely savoury hit as well as bringing texture and colour. I prefer dry, black olives for this dish as they have a strong flavour and vibrant colour, however you can also use Kalamata or any other good quality olives of your choice.

  • Peel the oranges with a sharp knife, removing the pithy white outer membrane too. Cut each orange into 1 cm thick round slices and arrange them on each individual starter plate or in a large serving platter.
  • Finely slice the fennel and scatter it on top of the orange slices - if preparing the fennel ahead, toss the slices in lemon juice to stop browning.
  • Cut the dry pitted olives in half and sprinkle them on top.
  • Dress the salad with salt, pepper and a generous drizzle of good quality extra virgin olive oil. Sprinkle a few herbs over the top for added colour. Serve immediately.

8 red blood oranges

1 small fennel

Handful of pitted dry black olives

Salt and freshly ground black pepper to taste

2 - 3 tbsp. good quality extra-virgin olive oil

Micro-herbs, to decorate (or tiny mint or basil leaves)

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