Looking for a little extra crunch this weekend?

Looking for some extra crunch this weekend?
Here's a refreshing recipe to brighten up your day.

Fennel, orange and watercress salad

Ingredients:
2 fennel bulbs
4 large oranges
1/2 red onion
80g of watercress
1 tbsp of olive oil
1 tsp of apple cider vinegar
Himalayan salt and fresh black pepper 

Preparation:

1. Clean the fennel bulbs and thinly slice them horizontally, i think they're pretty this way.
2. Cut the skin off the oranges and carefully cut the flesh out of each segment, leaving the membranes behind. Do this over a bowl to catch any juices.
3. Peel the onion, cut it in half horizontally and thin thinly slice.
4. Make a dressing using the oil, vinegar, saved juice, salt an pepper. Put the prepared ingredients in a bowl and combine with the dressing, then allow the dressing to sink in for at least 30 minutes.
5. Thoroughly wash the watercress and mound it in the centre of a plate. Decorate the plate with the marinated oranges, fennel and onions. Then drizzle the dressing over the top. If you're lucky enough to have any leaves from the fennel sprinkle on top.

Enjoy as a refreshing side dish or starter.

Did you know:
Fennel is an excellent source of vitamin C.
It is also a good source of dietary fibre and is packed full of other nutrients - potassium, molybdenum, manganese, copper, phosphorus ,folate, calcium, , magnesium, iron, and niacin.
​Like many other spices, fennel has it's own unique phytonutrients with antioxidant and health-promoting effects - these include rutin, quercitin, various kaempferol glycosides and anethole. Studies have shown that anethole is particularly useful in reducing inflammation and may also help prevent the occurrence of cancer, by shutting down the TNF signalling pathway.

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The photo is a half recipe.