Ingredients: 4 small blood oranges, peeled & thinly sliced 1 small fennel bulb, thinly sliced 3 tbsp roasted walnut oil 2 tbsp dukkah spice* 1 tbsp lemon juice pinch of salt & black pepper a few fresh mint leaves Directions: In a huge salad platter, arrange sliced blood oranges and fennel. Sprinkle with dukkah, salt …
