Citrus & Fennel Salad

• 2 blood oranges
• 1 fennel bulb, shaved
• 40 g pumpkin seeds
• 10 mint leaves
• 2 tbsp olive oil
• 1 tsp honey

Directions

1. 1Toast the pumpkin seeds dry in a pan until they start to pop.
2. 2Segment the oranges over a bowl to catch the juice.
3. 3Whisk the juice with olive oil and honey; season well.
4. 4Toss fennel, orange and mint in the dressing and finish with seeds.