Method

Serves 4-6

Use a sharp serrated knife to remove the orange peel, then slice close to each side of the membrane and release the fillets. Drain in a sieve. (Drink the juice as it's not required in this recipe.)

Slice fennel, discarding cores. Put fennel in a bowl and add orange segments.

Whisk oil, lemon juice, half a teaspoon of salt, plenty of pepper and garlic. Pour over salad, add olives, and toss well. Transfer to a salad bowl and serve immediately. If you want to make the salad ahead, steep the fennel in the dressing, prepare the oranges, but add them to the salad with the olives just before serving.

Recipes copyright Julie Biuso