Winter salad with wild fennel

• By Matty Cremona

You will need:

Six tablespoonfuls of finely chopped wild fennel fronds, the zest and juice of two oranges, salt and pepper, 100ml of olive oil, some rocket, 200g of spinach, one butterhead lettuce, one big beetroot (peeled and shredded), the segments of two oranges (no white pith or seeds), one stalk of spring onion or garlic (trimmed and chopped), 100g of shelled walnuts (lightly roasted and roughly chopped).

Mix together the fennel, orange juice and zest, salt and pepper and olive oil, in a deep serving-bowl. Wash and dry the salad leaves, tear them into bite-sized pieces with your hands, put them into the bowl and toss them in the dressing. Add the beetroot, orange segments and spring onion. Toss again. Scatter on the walnut bits, and serve.