Trim the top of the fennel and remove stalks and fronds. Keep some of the fennel fronds to sprinkle on top at serving. Cut fennel in half. Then place cut side down on mandolin and slide fennel back and forth across the blade. Keep slicing until the fennel becomes difficult to hold. Repeat with the other half of fennel. Place shaved fennel into a bowl cold water with a squeeze of lemon to reduce oxidation. Leave until assembly.
Trim courgette top and bottom and use a Y peeler to carefully slice courgette lengthwise into long, thin ribbons. Repeat with both courgettes.
Using the same method to cut orange, tangelo and blood orange. First slice both ends of the fruit and then hold the fruit on its base. Cutting a downward motion, remove all the peel. Then turn the fruit on its side and cut into 0.5 cm thick rounds. Then cut rounds into quarters. Place aside ready for assembly.
Rinse and shake dry rocket leaves ready for assembling.
Over medium-low heat, dry toast pine nuts in a small fry pan until golden brown. Stir and move frequently to avoid burning. Once they are ready, remove quickly from pan.
Place orange juice, olive oil, seeded mustard, apple cider vinegar, maple syrup, salt and pepper in a jar and give it a good shake.
If you don’t have a jar available, just place in a small bowl and whisk until combined.
Taste and then adjust according to taste.
Remove fennel from water and give it a good shake to remove any excess water.
Place rocket leaves, fennel and courgette ribbons in a large mixing bowl and dress with orange and seeded mustard vinaigrette.
Mix around so that the salad is well covered with dressing.
Using a large serving plate, tumble rocket leaves, fennel and courgette ribbons on to plate.
Layer citrus fruit between fennel and courgette ribbons.
To serve, scatter toasted pine nuts and fennel fronds.
Fry Pan Small
You do not need to use three different types of citrus fruits. You can just use orange or whatever is in season. The three different types provides a more colourful and slightly different taste in the salad.
If you don’t have a mandolin slicer, try a peeler or thinly slice with a sharp knife to cut the fennel.
Don’t dress salad until serving. You can easily prepare the ingredients ahead of time and toss together then serving.
Can omit pine nuts if you wish to have nut-free salad or have less than 15 in the recipe for Low FODMAP friendly.