Thinly shaved fennel with orange rounds, red onion, black olives and mint, dressed with olive oil and lemon. Serves 4.
2piece
3piece
0.25piece
40g
3tbsp
0.5piece
0.5tsp
1pinch
8piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 3piece | — | — | |
| 3 | | 0.25piece | — | — | |
| 4 | | 40g | — | — | |
| 5 | | 3tbsp | — | — | |
| 6 | | 0.5piece | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 1pinch | — | — | |
| 9 | | 8piece | — | — |
Lay the fennel bulbs on the chopping board.
Fennel bulb · 2 piece
Cut off the stalks, keeping any feathery fronds, and trim the root ends.
Halve each bulb and slice it as thinly as you can.
Spread the fennel over the serving platter.
Lay the oranges on the board.
Orange · 3 pieceCut a slice off the top and bottom of each, then cut away the peel and white pith in strips, following the curve.
Slice them into 5 mm rounds, picking out any pips.
Lay the orange slices over the fennel, with any juice from the board.
Lay the red onion quarter on the board.
Red onion · 0.25 pieceScatter the onion over the oranges.
Scatter over the olives.
Black olives · 40 gDrizzle over the olive oil.
Extra-virgin olive oil · 3 tbsp
Lay the lemon half on the chopping board.
Lemon · 0.5 pieceSprinkle over the salt.
Salt · 0.5 tspAdd a pinch of pepper.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Lay the fennel bulbs on the chopping board.⏱ 5sResultFennel bulb |
| 2 | Fennel bulbstep 1 | | Cut off the stalks, keeping any feathery fronds, and trim the root ends.⏱ 1 minResultTrimmed fennel bulb |
| 3 | Trimmed fennel bulbstep 2 | | Halve each bulb and slice it as thinly as you can.⏱ 2 min 30sResultThinly sliced fennel |
| 4 | Thinly sliced fennelstep 3 | | Spread the fennel over the serving platter.⏱ 20sResultThinly sliced fennel |
| 5 | 3 piece | | Lay the oranges on the board.⏱ 5sResultOrange |
| 6 | Orangestep 5 | | Cut a slice off the top and bottom of each, then cut away the peel and white pith in strips, following the curve.⏱ 3 minResultPeeled oranges |
| 7 | Peeled orangesstep 6 | | Slice them into 5 mm rounds, picking out any pips.⏱ 1 min 30sResultOrange rounds |
| 8 | Orange roundsstep 7 | | Lay the orange slices over the fennel, with any juice from the board.⏱ 20sResultFennel and orange |
| 9 | 0.25 piece | | Lay the red onion quarter on the board.⏱ 5sResultRed onion |
| 10 | Red onionstep 9 | | Peel it and slice it very thinly.⏱ 40sResultThinly sliced red onion |
| 11 | Thinly sliced red onionstep 10 | | Scatter the onion over the oranges.⏱ 10sResultFennel, orange and onion |
| 12 | 40 g | | Scatter over the olives.⏱ 10sResultSalad with olives |
| 13 | 3 tbsp | | Drizzle over the olive oil.⏱ 10sResultDressed salad |
| 14 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 15 | Lemonstep 14 |  | Squeeze the juice over the salad.⏱ 20sResultSalad with lemon |
| 16 | 0.5 tsp | | Sprinkle over the salt.⏱ 5sResultSalted salad |
| 17 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultSeasoned salad |
| Total Time | 11 min | ||
| Nutrient | Per serving |
|---|---|
| 157kcal | |
| 1g | |
| 12g | |
| 2g | |
| 14g | |
| 10g | |
| 3g | |
| 365mg |
Thinly shaved fennel with orange rounds, red onion, black olives and mint, dressed with olive oil and lemon. Serves 4.
What you’ll doYou will shave fennel thinly, cut oranges into rounds without their peel and pith, then scatter over red onion and olives, dress with olive oil and lemon, and finish with mint.
