This is a classic combination of flavours. It’s surprising how these two work together. The sweetness of the orange and the aniseed savouriness of the fennel are perfect. It’s a real winner alongside meat, poultry and especially fish. Lovely.
1 small fennel bulb (very thinly sliced)
1 large orange (peeled and cut into segments)
1/4 cup best quality extra virgin olive oil
1 tablespoon white balsamic vinegar
1 tablespoon fresh coriander (finely chopped)
1 tablespoon fresh parsley (finely chopped)
salt & pepper
Toss together all the ingredients in a bowl then cover and leave to develop in flavour for 20 minutes before serving.
I ate mine with some BBQ lamb, but as I mentioned earlier, it works alongside so many things.