Orange, Fennel and Black-Olive Citrus Salad

Trim and wash 300 g fennel, removing tough stalks and outer layers. Slice very thinly using a safe hand guard, soak in cold water 5 minutes and drain.

Remove white pith from 300 g peeled orange and cut into segments. Check 60 g olives for pits and halve; thinly slice 30 g shallot.

Whisk together 20 ml olive oil, 15 ml lemon juice, 1 g salt and 0.5 g pepper.

Combine fennel, orange, olives and shallot, toss gently with dressing for one minute, finish with 12 g washed parsley and serve three.