At this time of year, my parsley plant is growing like a weed – so before it starts to go to seed I try to use as much as possible. And if you happen to have some fennel growing as well, the freshness of this salad is quite delicious! Strong in flavours, the sweet of the orange balances it all out nicely, so even if you don’t usually like parsley as a main ingredient, this salad is worth a try – serve with a crispy skinned barbecued chicken and a dollop of guacamole… good enough for company!



2 oranges
1 large fennel bulb (or 2 small)
big bunch flat leaf parsley
handful of snow peas


2 tablespoons olive oil
couple of squeezes of orange Juice (from ends of the above oranges)
zest of 1 orange (from one of the above oranges)
pinch of flakey salt
ground black pepper



Grate the zest of one orange into a jug (or small bowl). Cut the ends off each orange and squeeze out the juice from the ends into the jug. Add the rest of the dressing ingredients and set aside.

Slice the rest of the skin off and cut orange flesh into segments. Place orange segments into a salad bowl. Thinly slice the fennel and snow peas and add to the bowl. Pick the leaves off the parsley and add in – toss gently.

Just before serving, whisk the dressing well and pour over salad – enjoy!

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