Jono & Jules do food & wine

We had this as a side dish with pork but it would also work well as a fresh starter or with oily fish.

Fennel & Orange Salad – serves 4

• 2 fennel bulbs
• 3 oranges
• 25g hazelnuts
• small bunch of mint leaves
• small bunch of basil leaves
• small bunch of oregano leaves (optional)

FOR THE DRESSING

• 3 tbsp olive oil
• juice of ½ lemon
• 1 tsp red wine vinegar
• ½ tsp mustard

Trim the base and stalks off the fennel but keep any feathery fronds. Slice the fennel as thin as you can – we use a mandolin for this. Put the slices in a bowl of iced water until ready to serve.

Top and tail the oranges, then cut the skin and membrane off with a sharp knife. Reserve the peel and slice the oranges thinly, removing the seeds, then arrange over a large plate.

Toast the hazelnuts in a dry frying pan until they have coloured and smell good. Rub the skin off with a clean tea towel if needed, then crush lightly into large pieces.

Make the dressing by putting the olive oil, lemon juice, vinegar and mustard into a large bowl. Squeeze any juice from the pieces of orange peel, then season well with salt and pepper and whisk together. Drain the fennel and add to the dressing. Mix well and pile on top of the orange slices. Sprinkle over the hazelnuts, herbs and fennel fronds.

(Original recipe from The Hairy Bikers Mediterranean Adventure by Si KIng & Dave Myers, Seven Dials, 2017.)