• 2 medium to large fennel bulbs
    • 1 large red (Spanish) onion
    • Salt and pepper to taste
    • Extra virgin olive oil (to taste – 1 tbsp maximum)
    • 1 orange including peel and pith


  1. Trim stalks off fennel and wash bulb; slice very finely crosswise
  2. Peel and slice Spanish onion very finely
  3. Layer fennel with onion through salad bowl
  4. Cut orange in half, squeeze half orange over salad mix. (microwave that half for 10s to help extract juice beforehand if necessary).
  5. Slice remaining half orange very finely, and then halve slices.
  6. Drizzle olive oil over salad mix.
  7. Arrange orange slices over top.
  8. Serve cold.


Add pitted black olives to top or through salad. Roughly chop fennel leaves to add to top.


Protein: trace; Fat 5.5g; carbohydrate 3.5g

Sent in by Bart, Adelaide