Orange, Fennel & Almond Salad

Although the UK fennel season ends in the early autumn, the crisp, aromatic bulbs continue to adorn the greengrocers’ shelves a little later into autumn, coming in from our own polytunnels or indeed the European mainland’s.  Fennel is one of the most versatile vegetables around – not least because it’s not just a vegetable… aside from its bulb, which can be eaten raw or cooked (equally delicious in both incarnations), its feathery fronds are used as a herb and its seeds are dried and used as a spice.  Originating from the Mediterranean basin, it is a marriage made in heaven when combined with orange and almonds.  This recipe is so easy and a brilliant accompaniment to meat or fish, as well as a standalone dish for a light lunch or starter.

Serves 6

ingredients

2 heads of fennel, spiralised or shaved with a mandolin – keep the fronds for plating

1 heart of celery, finely sliced

100g blanched almonds, roughly chopped

6 oranges, preferably blood oranges

50ml olive oil plus extra for drizzling

Pinch of chilli flakes

Sea salt flakes

Preheat the oven to 170°C (normal)/150°C (fan)/gas mark 3.

Method

Place the almonds onto a baking tray and toast in the oven for 6 minutes. Remove from the oven and allow to cool.

With a sharp knife, top and tail the orange.  Cut away the skin and pith of each orange.  Turn the orange on its side and slice into at least five rounds.  Save all the juice.

Lay out 5 slices of orange on each plate.

Dress the spiralised fennel, fennel fronds and sliced celery with the olive oil, orange juice, chilli flakes and salt to taste. Scatter liberally over the oranges.

Top with a scattering of toasted almonds and a drizzle of olive oil.