Fennel, orange and swiss chard salad
Photo by Warren Buckland
- Using a mandolin or a sharp knife, finely slice 1-2 large bulbs fennel, including the fronds. Add to a bowl with some chard leaves, some peppery rocket, orange segments and a handful of toasted walnuts.
- Add a splash of red wine vinegar, a pour of walnut oil, a sprinkle of sea salt and toss together well.