The subtle liquorice flavours of fennel, tangy citrus and sweet grapes make a great salad to pair with freshly caught barbecued or pan-fried fish.
- fennel bulbs 2, trimmed and very finely sliced
- red, green or black grapes 1 ½ cups, halved
- cherry tomatoes 1 punnet, halved
- orange flesh of 1, sliced
- lemon juice of 1
- extra-virgin olive oil
- flaky sea salt one pinch
Toss fennel, grapes, tomatoes and orange together and dress with lemon juice, extra-virgin olive oil and a pinch of flaky sea salt.