For your kitchen, not just your screen.

Ingredients

• 4 blood oranges (or 3 navel oranges)
• 1 fennel bulb, with fronds
• 0.5 small red onion, very thinly sliced
• 12 black olives
• 3 tbsp Castruriali extra virgin olive oil — Oil and orange juice make the dressing together.
• flaky salt, black pepper and a few mint leaves

Method

1. Prepare the oranges. Cut the peel and white pith off the oranges with a sharp knife, then slice into rounds. Do this over a plate to catch the juice.
2. Shave the fennel. Trim the fennel and slice it as thinly as you can, by knife or mandoline. Soak the onion slices in cold water for 10 minutes to soften them, then drain.
3. Assemble. Arrange the oranges, fennel, onion and olives on a plate. Whisk the caught juice with the oil and a pinch of salt and pour over. Finish with pepper, fennel fronds and mint.