Shaved Fennel and Samphire Salad

This pretty salad makes a great side for grilled fish or meat, perfect as part of a special meal.

Hands-on time 15min. Cooking time about 5min. Serves 4, as a side

FOR THE SALAD

 2 medium oranges

 ½ small red onion, finely sliced  1 large fennel bulb, cored and finely sliced, any fronds reserved  100g samphire FOR THE DRESSING  1tsp Dijon mustard  1tsp cider vinegar  2tbsp extra virgin olive oil

1 To make the salad, finely grate the zest of ½ an orange into a small bowl and set aside for the dressing. Using a sharp serrated knife, slice off the peel and any white pith from both oranges, then slice into rounds (across the segments horizontally). Cut each slice in ½ to make semicircles, picking out and discarding any pips.

2 Put the orange slices into a large bowl with the red onion and sliced fennel and gently toss to combine (the acid from the oranges will help the onion and fennel to soften and mellow the onion slightly).

3 Bring a medium pan of water to the boil and cook the samphire for 3min, or until just tender. Drain and cool under cold running water. Drain well again and add to the bowl with the orange, onion and fennel.

4 To make the dressing, whisk the mustard, vinegar and some seasoning into the orange zest bowl. Whisk in the olive oil to make a thick dressing.

5 Tip the salad on to a large platter, spread out into an even layer, then drizzle over the dressing. Scatter over any reserved fennel fronds and serve.

PER SERVING 101cals, 2g protein, 6g fat (1g saturates), 8g carbs (8g total sugars), 4g fibre