Fennel, Grape, Tomato and Orange Salad
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.
- 2 fennel bulbs trimmed and very finely sliced
- 1 ½ cups red, green or black grapes halved
- 1 punnet cherry tomatoes halved
- 1 orange flesh, sliced
- 1 lemon juiced
- extra-virgin olive oil
- 1 pinch flaky sea salt
Toss fennel, grapes, tomatoes and orange together and dress with lemon juice, extra-virgin olive oil and a pinch of flaky sea salt.