1 large fennel bulb, halved lengthways and thinly sliced

3 baby red radishes, thinly sliced

2 oranges, rind and white pith removed, sliced into rounds

1 large avocado, quartered and sliced

Seeds of 1/2 pomegranate

2 tablespoons dill sprigs (optional)

ORANGE DRESSING

2 tablespoons orange juice

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper

1. To make the dressing, whisk the orange and lemon juices together in a small bowl with the olive oil until well combined. Season to taste.

2. Add the fennel, radishes, orange slices, avocado, pomegranate seeds and dill sprigs, if using, to a large bowl. Pour over the dressing and gently toss together to coat. Serve immediately.