Images and recipes from Neil Perry’s Good Cooking by Neil Perry (Murdoch Books) $49.99

Fennel and orange salad

Serves 4

“Use blood oranges when they’re in season or add some shaved raw globe artichokes.” (p.76)

Ingredients

1 large fennel bulb, halved lengthways  and thinly sliced

3 baby red radishes, thinly sliced

2 oranges, rind and white pith removed, sliced into rounds

1 large avocado, quartered and sliced

seeds of 1/2 pomegranate

2 tablespoons dill sprigs (optional)

 

Orange dressing

2 tablespoons orange juice

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

sea salt and freshly ground black pepper

 

 

Method

 

To make the dressing, whisk the orange and lemon juices together in a small bowl with the olive oil until well combined. Season to taste.

 

Add the fennel, radishes, orange slices, avocado, pomegranate seeds and dill sprigs, if using, to a large bowl. Pour over the dressing and gently toss together to coat. Serve immediately.