Fennel, Feta, Orange & Pistachio Salad

Using a sharp knife, cut a disc of peel off the top and base of each orange, then, working from the top of the fruit downwards, cut away the remaining peel and pith in strips, just enough to expose the orange flesh, until the entire orange is peeled. Cut each orange in half widthways, then cut each half into about 5 half-moon slices.

Arrange the fennel on a platter, add the oranges and season generously with salt and pepper. Crumble over the feta, sprinkle over the pomegranate seeds and fennel frends, and drizzle with a little olive oil.

Scatter over the pistachios and finally the pul biber and then serve.