Sweet orange, sharp grapefruit and crisp fennel finished with Bravoleum Arbequina Extra Virgin Olive Oil. A refreshing salad with bright Mediterranean flavours and contrasting textures.
Serves: 4 as a starter
Preparation time: 15 minutes
Cooking time: None
Difficulty: Easy
Ingredients
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2 large oranges
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1 pink grapefruit
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1 medium fennel bulb
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¼ small red onion
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40g pitted black olives
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3 tablespoons Bravoleum Arbequina Extra Virgin Olive Oil
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1 tablespoon fresh lemon juice
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1 teaspoon maple syrup
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A small handful of fresh mint leaves
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Sea salt
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Freshly ground black pepper
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Reserved fennel fronds, to garnish
Method
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Trim the fennel, reserving some of the delicate fronds. Slice the bulb as thinly as possible.
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Slice the red onion very finely. Place it in cold water for five minutes to soften its flavour, then drain thoroughly.
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Remove the peel and white pith from the oranges and grapefruit with a sharp knife.
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Slice the citrus fruit into thin rounds or cut between the membranes to create individual segments. Reserve any juice released while cutting.
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Whisk three tablespoons of Arbequina olive oil with the lemon juice, maple syrup and one tablespoon of the reserved citrus juice. Season lightly with salt and black pepper.
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Arrange the citrus, fennel and red onion across a serving plate.
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Add the black olives and fresh mint leaves.
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Spoon the Arbequina dressing evenly over the salad.
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Finish with the reserved fennel fronds,, black pepper and a small pinch of sea salt.
Serving suggestion
Serve as a fresh starter or alongside grilled fish, prawns or roasted vegetables. Assemble immediately before serving to preserve the fennel’s crisp texture.
Why Arbequina works
Arbequina’s delicate fruitiness follows the natural sweetness of the orange, while its smooth finish balances the sharper grapefruit and aromatic fennel without overwhelming them.
Allergen information: No declarable allergens in the listed ingredients. Always check individual packaged ingredients.