A family feast

Orange, Fennel & Olive Oil Salad

Serves: 2 as a main or 4 as a side

2 sweet oranges
1 large fennel bulb, very finely shaved, fronds reserved
⅓ cup wrinkly black olives, pitted Handful flat-leaf parsley & basil leaves, torn
Extra-virgin olive oil
Sea salt & black pepper

Apple-Cider Dressing

1 small garlic clove, very finely chopped
1 tbsp apple-cider vinegar, plus extra if needed
2 tbsp extra-virgin olive oil, plus extra if needed
Sea salt & black pepper

Cut the top and bottom off the first orange and stand it up on a cutting board. Using a sharp paring knife and working from the top down, cut away the peel and as much of the white pith as you can. Now, hold the orange