Jamie Magazine
By Georgie Socratous
Ingredients
3 bulbs of fennel
1 handful of almonds
3 oranges
a few sprigs of fresh mint
2 handfuls of rocket
sherry vinegar
extra virgin olive oil
Method
- Using a speed peeler, shave the fennel, then place in a bowl of ice water.
- Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
- Peel and very thinly slice the oranges, then arrange on a platter.
- Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
- Scatter the fennel mixture over the oranges and top with toasted almonds.
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