Ingredients

• 2 large oranges, peeled, pith removed, segmented
• 1 medium head fennel, very thinly sliced
• 1 small red onion, thinly sliced
• 4oz/125g baby spinach leaves
• 3 tbsp olive oil
• 2 tbsp freshly chopped parsley, freshly chopped
•   salt and freshly ground black pepper

Method

1. Peel the oranges, removing the white pith, then segment them over a bowl, reserving the juice.
2. Place the orange segments, fennel, red onion and spinach leaves together in a bowl.
3. Mix the olive oil with the reserved orange juice, add seasoning and pour over the salad.
4. Toss gently and serve.

Notes