Fennel, Orange and Olive Salad

Serves: 1-2

Prep: 10 mins

VG

METHOD:

Whisk the olive oil, vinegar, mustard, salt and pepper together (or shake in a lidded jar)

Combine all the other ingredients in a bowl before tossing with dressing

INGREDIENTS:

• 1 fennel bulb, finely sliced

• 1/2 red onion, finely chopped

• 1 orange, zested then peeled, then each segment chopped in to three

• 10 pitted black olives, halved

• handful of fresh mint, finely chopped

  Dressing:

• 2 tbs olive oil

• 1 tbs white wine vinegar

• 1 tsp wholegrain mustard

• salt and pepper to taste

TIPS:

Substitute olives with a handful of raisins or sultanas if you prefer

Works well accompanying fish