Infuse summer & vitality into your life! This fresh, fruity salad combines peppery rocket leaves, tangy citrus and a punchy mustard dressing for a full-flavoured side dish to roasted duck. It is also an ideal as an entree, best eaten during warm summery days.
1 fennel bulb
2 large oranges
1 small red onion
2 big handfuls rocket
1 tbsp olive oil
1 tbsp wholegrain mustard
Using a knife, shred the fennel and onion into thin slices.
Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.
Happy Australia Day 🇦🇺🇦🇺