Fennel with Blood Orange and Grated Courgette

Unusual flavour but tasty. From Abel and Cole. 2 Weight Watchers points per serving.

"This combo is quite addictive, and it's absolutely stunning served with grilled or pan-fried fish. Healthy, quick and easy – you've got to love it! Serves 1-2 as a light main or 4 as a side dish."

• 1 medium-sized fennel
• 2 blood oranges
• ½ large or 1 small courgette
• Sea salt
• Freshly ground black pepper
• 1 tbsp of a good extra virgin olive oil
• 2 tbsp almond slivers, lightly toasted

First, slice the fennel into thin (1/2 - 1 cm) panels. Then roughly cut each into large bite-sized pieces (about 2inx1in). Place in a salad/mixing bowl.

Cut the top and bottom off the oranges. Stand on a cutting board and cut the skin off in panels, working your way around the orange. Squeeze the juice from the flesh embedded in the skin over the fennel.

Then, cut the segments out of the orange (leaving behind the pithy bits and the opaque papery skin) over the bowl, dropping them on top of the fennel. This allows extra juice to drip over the fennel, and this acts as an instant salad dressing! Squeeze the remaining orange over the salad and discard.

Grate 1/2 a courgette straight into the bowl, using a medium sized grating - i.e. you don't want it grated finely like Parmesan. Add a pinch of sea salt, a grinding of black pepper and a splash of olive oil.

Toss and add in a handful or two of cooled, toasted almond slivers. Serve or chill for up to 2 hours (though, if you’re making in advance wait to add the almonds until right before serving!).