Crisp and fresh, sweetly sour, easy to make, and loved by all. This Italian salad is usually made with oranges but we have a tree laden with tangelos so I used them instead.

Ingredients

• 200 gm fennel, very thinly sliced (a mandolin is useful here)
• 2 large tangelos, peeled and sliced thinly
• 2 Tbsp olive oil
• salt and pepper
• 1 tsp lemon juice
• 5 black olives, stoned and cut in half.
• Fresh salad greens (Rocket is traditionally used. I used endive with crunchy white inner stems. Any green salad leaf will be good)

Method

1. Pour the olive oil onto a platter, add the lemon juice, salt and pepper and the sliced tangelo. Mix around on the platter and leave to macerate for a few minutes while you cut the fennel.
2. Add the fennel and olives and toss with the tangelo. You can leave it up to three hours at this point and the fennel will marinate in the flavours, any longer than this will make it go too soggy.
3. Just before serving toss through the greens.