Serves: 4

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.

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Ingredients

Name: Blush orange, fennel and olive salad
Prep time: 15 min
Yield: 4
Ingredients: 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)

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)