Summer Orange Salad

Summer Orange Salad 

Serves 4. 


4-5 navel oranges or blood oranges.

1 large fennel.

Handful of rocket.

Pinch of dried oregano.

Red wine vinegar.

Extra virgin olive oil.

Salt and freshly ground pepper. 


Peel and trim the pith from the oranges, slice into rounds and drain in a colander. Finely slice the fennel and arrange on a platter with the drained oranges and rocket. Sprinkle with oregano, season with salt and pepper, and dress with olive oil and a little vinegar. Allow to stand for a few minutes before serving.