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Blood oranges and pomegranates are in season during the winter months, and add a welcome boost of colour, flavour and antioxidants during the drab winter months. The distinctive colour of blood oranges is due to anthocyanins which develop during lower winter night time temperatures. The season is short – usually available in January and February – so I always like to make the most of these then. The salad makes a delicious light meal on its own as inspired by Sicilian seasonal salads or perfectly paired with roasted chicken or grilled fish.

INGREDIENTS - (serves 2 as a main meal, 4 as a side dish)

2 blood oranges

1 large bulb of fennel

seeds of half a pomegranate

80g spicy salad leaves


Juice of 1/2 blood orange

6 tbsp extra virgin olive oi

1 tbsp sherry vinegar

salt and pepper


  1. Prepare the oranges by slicing off the top and bottom of the orange so that they can fit on the board.

  2. Slowly use your knife to slice the peel away, moving with the curve of the orange so that all the peel and pith is removed.

  3. Cut the oranges into thin slices

  4. Cut off the fennel fronds and shred to use as a herb to dress the salad.

  5. Finely slice the bulb of the fennel and separate the slices.

  6. Arrange the salad leaves on the base of a large platter.

  7. Arrange the fennel and orange slices on the salad leaves.

  8. Mix together all the dressing ingredients and drizzle over the salad.

  9. Scatter over the pomegranate seeds and the fennel fronds.


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