This tangy fennel salad comes alive with the addition of orange. It’s delicious served alongside a rich roast.

Tangy fennel Salad Recipe


2 oranges (Garden Organics, Stalls 74-75)
1 fennel bulb (Garden Organics, Stalls 74-75)
½ red (Spanish) onion (Garden Organics, Stalls 74-75)
4 radishes (Green Leaf Produce, Stalls 39-42 H Shed)
100 grams black olives (Jim’s Deli, Shop 7-9, Dairy Hall)
½ bunch parsley, leaves only (Green Leaf Produce, Stalls 39-42 H Shed)
salt flakes (Wood’s Aussie Deli, Shop 41-42, Dairy Hall)
extra virgin olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)


Peel the oranges and cut into thin slices.

Wash the fennel and chop off the end. Finely slice lengthways. (A mandoline makes this job an easy one.)

Peel and finely slice the red onion.

Finely slice the radishes.

Arrange the orange, fennel, red onion and radish slices on a platter.

Scatter over the black olives and parsley leaves.

Sprinkle with salt and pepper and drizzle with the olive oil.