Fennel and Orange Salad

Ingredients

• 4 large oranges
• a squeeze of lemon juice
• 60 ml Baleia Extra Virgin Olive Oil
• 1 tsp salt
• 2 large fennel bulbs (trimmed and thinly sliced in 1-2mm slices)
• a handful of mint leaves
• freshly ground black pepper to season

Instructions

1. 1

   Use a small, sharp knife to remove the skin and pith from the oranges

2. 2

   Cut in between the membranes to remove the individual segments (over a bowl to catch the juice) and place the segments in the bowl

3. 3

   Add the fennel, lemon juice, olive oil and a teaspoon of salt, and toss to combine

4. 4

   Spoon the salad on a platter, sprinkle with the mint, season with black pepper and serve immediately

5. 5

   .