Chicken, fennel and orange salad with roasted hazelnuts

Serves 4-6

You will need:

•1 chicken, spatchcocked or not, roasted •2 oranges •2 bulbs of fennel •Zest and juice of half a lemon •2 tablespoons extra-virgin olive oil •Salt and freshly ground black pepper •4 large handfuls of salad leaves •2 tablespoons parsley, finely chopped •2 tablespoons coarsely chopped roasted hazelnuts 1 Carve the chicken in to pieces about 4cms in size. 2 Next, segment the oranges. Use a small knife and work over a bowl to catch the juices. First cut the ends off, then carefully cut the peel and pith off in a spiral until you have a peeled orange with only flesh and no pith. Next, carefully cut along the edge of each segment, leaving behind the membrane and freeing a wedge of flesh from the pith. Repeat until you have all the segments. Place in the bowl, squeeze the peel and remaining membrane into the bowl, then discard. Repeat with the other orange. 3 To prepare the fennel, slice off the fronds and reserve for later. Next, cut off the stalks and discard, then cut the bulb in to 5mm slices, from top to bottom. 4 Place the fennel, the lemon zest and juice and the olive oil in a bowl, toss gently and season with salt and pepper. Drain off a little of the liquid and use to toss the salad leaves, then place the leaves on a large serving plate. Add the chicken pieces, followed by the orange and fennel. Scatter over the reserved fennel fronds and the parsley, then scatter the hazelnuts over the top and serve.