Orange and Fennel Salad

• 2 oranges
• 1 fennel bulb
• Salt and pepper to taste
• 2

Peel the oranges, and cut them into a bowl in chunks. Remove the feathery leaves from the fennel bulb and reserve for soup, or to add to chickpeas. Cut the fennel bulb into quarters and slice thinly through the core so that the bulb remains attached. Sprinkle with salt and pepper and mix well. Drizzle with olive oil and mix a