June 15, 2018

serves 4


8 oranges
2 fennel bulbs
1 Tbsp of cumin seeds
1 lemon
2 Tbsp of olive oil
1/2 small red onion finely sliced
salt and pepper to taste


Slice fennel bulbs finely and boil them for 3 min in water.
In a separate  bowl, peel the oranges and divide into segments. Keep the juice coming out during this operation.
Mix the orange's segments with the fennel, the olive oil the cumin's seeds, lemon juice, sliced red onion, salt and pepper.
You can add fresh herbs to it such as parsley or chives and some sprouts such as alfalfa, cabbage, radish...