A really refreshing salad, this works perfectly with any pasta dish. If you have a speed peeler or a Mandoline, use it to create extra-thin slices of fennel. It's also a great dish to make a day ahead or pack into a lunchbox, just keep the dressing in a separate airtight container until you're ready to eat it.
<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>100g watercress<item-todo-done><item-todo-done>150g blanched almonds<item-todo-done><item-todo-done>2 large fennel bulbs<item-todo-done><item-todo-done>3 oranges<item-todo-done><item-todo-done>200g sourdough<item-todo-done><item-todo-done>150g blanched almonds<item-todo-done><item-todo-done>100g watercress<item-todo-done><item-todo-done>200g sourdough<item-todo-done>
<item-todo-done>6 tbsp extra virgin olive oil<item-todo-done><item-todo-done>1 tsp wholegrain mustard<item-todo-done>
Preheat oven to 200°C | Line 2 baking trays