Ingredients

• 2 oranges
• 1 segmented and 1 juiced
• 2 fennel bulbs
• 1 tsp paprika
• 4 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tsp wholegrain mustard
• 1 garlic clove
• crushed
• 1 tsp maple syrup
• salt and freshly ground black pepper
• 3 tbsp sunflower seeds
• 3 tbsp pine nuts
• 150g/5oz Russian or regular kale
• stems removed and leaves chopped into bite-sized pieces
• 100g/3½oz mixed salad leaves
• ½ cucumber
• sliced
• 300g/10oz rocket
• 10 cherry tomatoes
• halved
• handful edible flowers

Directions

• Cut the fennel bulbs into wafer-thin slices and put into a large bowl with the orange segments and paprika. Stir well
• cover and put in the fridge for at least an hour
• but preferably overnight.
• To make the dressing
• put the ingredients into a bowl and mix. The mustard should emulsify the mixture to make a smooth dressing. Season to taste.
• To make the salad
• put the sunflower seeds and pine nuts into a heavy-based pan and toast them over low heat for 5 minutes
• until they take on a rich brown colour – be careful not to burn them.
• Put the salad leaves
• cucumber
• kale
• rocket and tomatoes into a serving bowl. Pour half the dressing into the bowl and toss the salad.
• Drain the fennel
• reserving a few orange slices for decoration
• and toss into the salad. Sprinkle over the sunflower seeds and pine nuts. Arrange the orange slices on top and drizzle the remaining dressing over the salad. Garnish with the edible flowers
• if using
• and serve immediately.