Prawn, fennel, bean and orange salad

10g almonds 1 orange 1 tbsp extra-virgin olive oil 1 small clove of garlic, finely grated 1 small bulb of fennel, finely sliced 100g tinned cannellini beans 50g cooked prawns Large handful of mixed salad leaves Toast the almonds in a non-stick frying pan for 3-4 minutes, then roughly chop. Slice the skin off the orange, then cut off the top and bottom and use a sharp knife to cut out the segments over a large bowl, reserving the juice. Put the segments to one side, then add the olive oil, garlic and some seasoning to the bowl and mix well to make the dressing. Drain, then rinse the cannellini beans under a cold tap. Add the orange segments back to the bowl along with the fennel, beans, prawns and lettuce leaves and mix everything together. Scatter over the toasted almonds to serve.