Avocado, Orange & Fennel Salad with Manuka Honey Dressing

Ingredients

• 2 navel oranges
• 1 medium fennel bulb
• ¼ small red onion, very thinly sliced
• 2 just-ripe avocados
• 2 large handfuls (about 60 g) rocket or watercress
• ¼ cup (25 g) toasted flaked almonds

For the dressing

• 2 tbsp orange juice (saved from cutting the oranges)
• 1 tbsp white wine vinegar
• 1 tsp Manuka honey
• ½ tsp Dijon mustard
• 3 tbsp extra virgin olive oil
• Salt and freshly ground black pepper

Method

1. Slice the top and bottom off each orange, stand it on a board and cut away the peel and white pith, following the curve of the fruit. Working over a bowl to catch the juice, slice into 5 mm rounds, then squeeze the peel offcuts into the bowl too.
2. Trim the fennel, saving a few of the feathery fronds, then halve the bulb and slice it as thinly as you can (a mandoline helps). Toss with the red onion and a pinch of salt.
3. Whisk 2 tbsp of the saved orange juice with the vinegar, Manuka honey, mustard and olive oil, and season with salt and pepper.
4. Halve, stone and peel the avocados, then cut into thin wedges.
5. Scatter the rocket over a large platter and layer the fennel, orange rounds and avocado on top. Spoon over the dressing, finish with the almonds and fennel fronds, and serve straight away.

Grower's tip

Navel oranges are seedless and peel cleanly, which makes them the easiest citrus for slicing into rounds. If you won't get through them within a week, keep them in the fridge — they'll stay juicy for a few weeks.

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