• 2 navel oranges
  • 1 head of fennel
  • 1 bag of rocket
  • 1/2 a red onion
  • 1 stick of soft goat’s cheese
For the dressing
  • 1 tsp wholegrain mustard
  • 1/2 tsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1-2 tbsp maple syrup
  • 4 tbsp olive oil
  • salt & pepper



This salad contains a variety of strong flavours & textures, but still tastes somehow delicate. It’s my go-to summer BBQ side, and solid lunch time favourite. If you want a new salad in your mix, this is your guy. 


Start by thinly slicing the red onion & fennel and placing in a bowl big enough to toss the salad.

Next prepare the oranges: remove a small circle from the top & bottom of the orange, allowing it stand flat. Run the blade of your knife from top to bottom between the skin & the flesh of the orange (I like to use a filleting knife as the blade allows for the curve of the orange). Go around the whole orange until there is no skin left. 

Next, hold the orange over a bowl and start to remove the segments by running your knife down the side of the pith which separates each segment (you’ll need to do this on each side of the segment). This will leave you with segments which aren’t pithy.

You’ll likely find lots of juice is in the bowl from holding the orange, when all the segments have been removed, squeeze the rest of the orange until all the juice comes out in to the bowl. Do this with both oranges.

Pour the juice into a jar, along with all the other dressing ingredients; screw on the lid and shake until the dressing become slightly thicker and pourable.

Add the orange segments & rocket to the bowl with onion & fennel and combine.

Place the mix on to your serving plate, crumble over the goat’s cheese & pour over the dressing. I like to finish with some pumpkin seeds or chopped walnuts for extra crunch!