Saffron chicken & herb salad

This colourful salad is extraordinarily moist and refreshing. It was created by the chefs at Ottolenghi in Belgravia and is a big hit there. The trick — boiling a whole orange and blitzing it down to a paste — is very effective for many sauces, salsas and cakes. If you don’t like fennel, replace it with a combination of spring onion and rocket.