1x head fennel
100g Danish feta
50g toasted almonds
10g basil leaves
10g parsley leaves
- Finely slice the fennel and place in a mixing bowl.
- Add olive oil, sumac and sea salt flakes.
- Remove the skin from the oranges, cut into round slices and add to the bowl, making sure you’re including any excess juice from the oranges.
- Add in the rest of the ingredients (feta, toasted almonds, basil and parsley).
- Mix well so the orange and feta break up.