• 2 oranges
  • 1 bulb fennel
  • 2 hearts cos lettuce
  • 200g marinated fetta (in a tub with oil)
  • 2 tbs capers
  • 2 tbs dill
  • 1 tsp dijon mustard


  • STEP 1
    Cut the bottom off the lettuce and discard before finely chopping the lettuce, adding it to a large bowl. Cut the bottom of the bulb off the fennel as well as the long stalks at the top and discard. Finely slice the remainder of bulb adding it to the bowl with the lettuce. Remove the skin from one orange and slice into rounds before cutting these in half and adding them to the salad. Crumble over the feta and sprinkle over the dill and capers.
  • STEP 2
    To make the dressing, grate the zest of the remaining orange into the leftover oil marinade that the feta came in. Squeeze in the juice of the orange, mix in the mustard and shake/stir the mixture until well combined. Pour over the salad just before serving.

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