Fennel, Carrot and Orange Salad
- By Jo Ingleby Jo Ingleby
Cut off any of the frilly fronds from the top of the fennel and keep these to garnish the dish. Use a peeler to strip the bulb into slithers to ensure that the fennel is as thinly sliced as possible. Straight away add the juice of half an orange, which will stop it from discolouring. Use the peeler to slice the carrot into ribbons and add to the fennel along with a few chopped orange segments. Add a handful of chopped mint and a splash of olive oil. Season well with salt, pepper and chilli flakes if you like. Garnish with the fennel leaves.