simple pleasures

salted citrus salad with fennel, radish and olive

Serves 4–6 Prep time 10 mins

¼ cup Castelvetrano or oil-cured black olives, pitted and crushed
¼ cup olive oil
4 tangerines, or 2 oranges or blood oranges (or a mix), peeled and sliced into 5mm rounds, seeds removed
Sea salt and freshly ground black pepper
Honey, to taste
2 tbsp lemon or lime juice, plus extra to taste
1 fennel bulb, trimmed and thinly sliced lengthways small or ½ large watermelon radish, very thinly sliced (or 4 red radishes, thinly sliced)