FENNEL, MARROW AND ORANGE SALAD

For the salad

4 baby marrows, thinly sliced

2 fennel bulbs, thinly sliced

zest and segments of 3 oranges

For the dressing

1 tbsp (15ml) honey

1/3 cup (80ml) olive or avocado oil

3 tbsp (45ml) orange juice

2 tbsp (30ml) fennel leaves, chopped

salt and ground pepper

250g Feta cheese, crumbled

2 tbsp (30ml) poppy seeds

2 tbsp (30ml) fennel leaves, chopped

1 For the salad, mix the baby marrows, fennel, orange segments and zest together.

2 For the dressing, combine all the ingredients and pour over the salad. Cover and place in the fridge for at least 1 hour.

3 Serve the salad with the Feta, poppy seeds and fennel leaves.

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