Fresh and flavour-packed to the max
0.50 bulb of fennel
1 orange
2 handfuls of rocket
1 tbsp sunflower seeds
50 g goat cheese or parmesan
Dressing
1 tsp mustard
2 tbsp lemon juice
1 tbsp olive oil
1 tsp honey
salt
pepper
1
Roast the sunflower seeds. Cut away the orange peel and white inner layer (or peel by hand), then break into halfs, and slice into 1/2 cm slices.
2
Shave (with a mandolin or peeler) or thinly slice the fennel. Blend the dressing and toss with rocket and fennel. Put on plates, and arrange orange on top. Crumble cheese (or shave, if using parmesan), and sprinkle sunflower seeds over the salad