- juice 1 small orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large head fennel, halved and thinly sliced
- handful watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 50g toasted pine nut
In a large bowl, whisk the orange juice and oil together with a fork and season to taste. Add the fennel and toss to coat. Leave to marinate for 10 mins if you have time.
Just before serving, tip the watercress and pine nuts into the bowl and toss well to combine.