Fennel and Blood Orange Salad


A simple, fresh and zesty salad full of flavour and ready in less than 5 minutes.


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4 medium-sized blood oranges

2 medium fennel bulbs

sea salt to taste

ground pepper to taste

1/4 cup Italian parsley leaves stem removed and roughly chopped

1/4 cup fennel fronds roughly chopped

3 tbsp Apple Cider Vinegar

Blood orange juice from one half of an orange

4 tbsp Extra Virgin Olive Oil

2 tbsp maple syrup


  1. Peel and slice the oranges into small segments, removing the membrane as you work. Reserve half an orange to use for the dressing. Slice the fennel, ideally with a mandolin, or as thinly as you can, reserve fronds to mix in later. Remove any pieces of the core if you are not using a mandolin to slice.
  2. Place the orange slices and fennel into a bowl, season with sea salt and ground white pepper and mix. Place onto a serving platter or individual plates.
  3. To serve, sprinkle over the parsley leaves and fennel fronds, then drizzle over the dressing.