2 Fennel bulbs
2 sticks celery
Finely grated zest of 1 orange and juice of ½
1 teaspoon extra virgin olive oil
¼ cup sliced green olives
½ cup flat-leafed parsley leaves,roughly chopped
2 tablespoons pinenuts, toasted

The fresh simplicity of this dish makes it ideal to help cut through the richness of the pork.


1.Remove the outer layers of fennel if tough and discard.
2.Thinly slice on a mandolin and put into a bowl of iced acidulated water .
3.Thinly slice the celery on an angle and add to the water.
4.For the dressing combine the orange zest and juice with Dijon mustard and olive oil,season generously with salt and pepper and mixwell.
5.When ready to serve drain the fennel and celery and dry well ,mix with dressing ,olives and parsley.
6.Scatter with pinenuts.

Recipes & Food Styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings

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