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Blood orange salad with radishes and fennel

Blood oranges are an orange variety that has red flesh or flecks of red in between the orange. This is caused by their amazing antioxidant pigments. Our blood orange salad will be a welcome and refreshing side with any meal, or as a light meal on its own.

 SERVES 4-6 // COOKING TIME 15 min

40 g mixed baby salad leaves
8–10 radishes, sliced
3 blood oranges, peeled and sliced
1 fennel bulb, thinly sliced
½ cup shaved Parmesan
2 tbsp lemon juice
1 tbsp mustard
1 tbsp honey
¼ cup olive oil
Salt and black pepper
Micro-herbs, to garnish

1. Arrange the salad leaves in a bowl or platter. Add the radishes, blood oranges, fennel and Parmesan shavings on top.
2. Combine the lemon juice, mustard and honey in a small bowl. Whisk in the olive oil. Season with salt and pepper.
3. Garnish the salad with micro-herbs and serve with the vinaigrette.

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