Sicilian orange, fennel and olive salad

Ingredients

For 1 serving

• Orange2
• Fennel180 g
• Black olives11
• Extra virgin olive oil9 g
• Saltto taste
• Black pepperto taste

In season: December – March

Method

1. Cut both ends off the oranges, stand them on the board and cut away the peel and white pith with a knife, following the curve of the fruit; slice them into rounds half a centimetre thick.
2. Cut off the fennel's stalks and any damaged outer layer, wash it and slice it very thinly lengthways.
3. Arrange the oranges and fennel on a plate, add the black olives and dress with the extra virgin olive oil, a pinch of salt and a grind of black pepper; leave for a couple of minutes so the orange juice mingles with the oil.