Orange, fennel, olive and caper salad

This easy orange, fennel, olive and caper salad brings zing and brightness to the table. The salt of the olives and capers balances the sweetness of the orange.

This should really be made no earlier than 30 minutes before eating. If you want to get ahead, you can segment the orange earlier in the day and leave it sitting in the lemon juice.

This salad is perfect if you are cooking on a BBQ or outside on a grill. Or if you’re pressed for time, grab a hot rotisserie chicken or a wedge of goat’s cheese and some crusty bread and serve this alongside that. If you have any tapenade to spread on the bread that would be dreamy.