2 tablespoons fresh lemon juice
1 large fennel bulb
3 teaspoons extra-virgin olive oil
3 teaspoons balsamic vinegar
160g baby rocket
3 oranges, peeled, thinly sliced

Method

Place lemon juice in a bowl of iced water.

Trim fennel, reserving one-third of a cup of the fronds.

Slice fennel into thin strips with a vegetable peeler and add to bowl.

Combine oil and vinegar in a small bowl.

Place rocket and orange in a large serving bowl.

Drain fennel mixture.

Add fennel to salad.

Drizzle dressing over.

Season with salt and pepper to taste and toss to combine.

Top with reserved fennel fronds to serve.

Serves 4 as a side