Orange, Fennel & Rocket Salad

This week we have been gifted this wonderful recipe from our friend and fellow Fit 4 Mum Nicky at The Little Cooking Company
We’ve tried it and it’s Yummy!


The Little Cooking Company: Orange, Fennel & Rocket Salad – Serves 2-3


1 large navel orange, or 2 medium blood oranges

1 large fennel bulb

½ red onion

100g rocket leaves (1 small bag)

A small handful of fresh mint

25g hazelnuts


For the dressing:

1.5 tbsp lemon juice

3 tbsp extra virgin olive oil

1 tsp honey or agave

Sea salt

Freshly ground black pepper



In a heavy bottomed frying pan, lightly toast the hazelnuts and then removeIMG_1681 from the pan and set aside. When cool, roughly chop the nuts, discarding the papery skin if you like.

In a clean jam jar or small bowl, shake or whisk together the lemon juice, extra virgin olive oil and honey, along with a pinch of salt and pepper. Taste and adjust seasoning if necessary.

With a sharp knife, remove the peel from the orange by cutting off the top and bottom of the fruit, and then carefully cut away the rest of the peel down the side of the fruit. Slice the orange into .5cm rounds.

Trim the top fronds and bottom from the bulb of fennel and discard. Using a mandolin or very sharp knife, starting at the bottom, slice the fennel very thinly and place into a bowl with the orange. Peel the red onion, cut into paper thin slices and add to the fennel and orange. Add a large handful or two of rocket to the bowl and pour over the dressing. Toss well and arrange on a large plate. Tear the mint leaves over the top and scatter over the toasted hazelnuts.

This salad is also delicious topped with salty crumbled feta or griddled halloumi.

Let us know what you think of this recipe by commenting below:)