Ingredients
80ml red wine vinegar
80g currants
Pinch chilli flakes
1/2 large red onion, finely diced
80ml extra virgin olive oil
80g black olives, pitted
1 large bulb fennel
3 navel oranges
4 sprigs mint, picked
Salt flakes
Freshly ground black pepper
Method
1. In a small pot bring the vinegar, currants and a good pinch of chilli flakes to the simmer for a minute or two. Take off the heat, add the onion, oil and olives, mix through and allow to sit - the currants will plump up and the onion will soften.
2. Slice the fennel into wedges about one centimetre thick. Peel and slice the oranges into similar-sized rounds.
3. Add the fennel, orange slices and mint to a large bowl, season with salt and pepper and toss together. Tip into a serving bowl, and dress with the currant and olive mix.
