Fennel, Orange and Parsley Salad


Serves 4 as a side

2 Fennel Bulbs 

2 large oranges

1/2 a red onion

About 25g parsley


Salt and Pepper

1.5 tbsp white wine vinegar

1 heaped tsp wholegrain mustard

1 tsp honey 

2 tbsp olive oil



  1. Start by slicing the onion Chinese style (see video for guidance). Marinade in salt, water and a good splash of vinegar. Set aside. 

  2. Chop the parsley and set aside. 

  3. Segment the oranges, see video for least wasteful method. 

  4. Mandolin the fennel. (you can prep ahead up to this point, keep everything cold and dress the salad at the last minute)

  5. Mix the salad together with the dressing. Serve immediately.