FENNEL, FETA, ORANGE & PISTACHIO SALAD

Sometimes when you are roasting meats or perhaps creating a series of rich dishes, you want a single salad that will refresh the palate beautifully and provide you with the right kind of flavour to pair with almost anything. This is exactly that salad, and the combination of ingredients is just as wonderful as an accompaniment to meatless dishes, such as stews, pies and quiches. I don't mind admitting that it's rather pretty, too!

SERVES 4-6

• 2 oranges
• 1 large fennel bulb, trimmed, quartered and shaved or very thinly sliced, fronds reserved
• 100g feta cheese
• 100g pomegranate seeds olive oil, for drizzling 50g pistachio nuts, roughly chopped
• ½ teaspoon pul biber chilli flakes
• Maldon sea salt flakes and freshly ground pepper
• Drizzle with chimichurri original

Using a sharp knife, cut a disc of peel off the top and base of each orange, then, working from the top of the fruit downwards, cut away the remaining peel and pith in strips, just enough to expose the orange flesh, until the entire orange is peeled. Cut each orange in half widthways, then cut each half into about 5 half-moon slices.

Arrange the fennel on a platter, add the oranges and season generously with salt and pepper. Crumble over the feta, sprinkle over the pomegranate seeds and fennel fronds, and drizzle with a little olive oil.

Scatter over the pistachios and finally the pul biber and then serve.