3 bulbs of fennel
1 handful of almonds
a few springs of fresh mint
2 handfuls of rocket
extra virgin olive oil
1. Using a speed peeler, shave the fennel, then place in a bowl of ice water.
2. Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
3. Peel and very thinly slice the oranges, then arrange on a platter.
4.Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
5. Scatter the fennel mixture over the oranges and top with toasted almonds.