Fennel, olive, orange and bresaola salad

Serves 6 as a starter, 4 as a light lunch

For the salad:
2 fennel bulbs, trimmed and very finely sliced
100g small black stoned olives in oil, drained
2 tbsp fennel fronds or dill, finely chopped
4 large oranges, peeled, flesh sliced into rounds
50g rocket leaves
160g bresaola slices, roughly torn

For the dressing:
Juice of 1⁄2 an orange
Squeeze of lemon juice
1⁄2 garlic clove, crushed
2 tsp honey
1⁄2 tsp dried chilli flakes
Around 6 tbsp extra virgin olive oil
Salt and black pepper

Step 1) Put the salad ingredients in a large bowl. Whisk together the dressing ingredients, seasoning to taste and adjusting the citrus, honey, chilli and olive oil notes as you wish. Tumble the salad and dressing together, and serve.

Looking for more salad recipes from Homes & Gardens? Try Apple and feta slaw, Tomato and plum salad with basil and lavender and Hot-smoked salmon and cucumber salad

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