Fresh, tangy and super easy to make, this salad is perfect for a light lunch in the sun. Food photographer Karolina Wiercigroch shares this dish with us and suggests serving either on its own with crunchy rustic bread or as a side with grilled fish.
Serves 2
INGREDIENTS
- 1 fennel bulb
- 1 large orange
- 100 g rocket
- 150 g blackberries
Dressing:
- 1 tbsp olive oil
- juice of ½ orange
- ½ tsp coarsely ground black pepper
- a pinch of pink Himalayan salt
METHOD:
In a bowl, whisk all the ingredients of the dressing together. Trim the base of the fennel and thinly slice the bulb.
Peel and thinly slice the orange. Cut blackberries in halves.
Scatter rocket leaves, orange, blackberries and fennel on a large plate or platter.
Drizzle the dressing over salad.
Check out more of Karolina’s gorgeous recipe on her blog Dine and Dash.
