Fennel & Orange Salad

Combine Lemmon Juice, Salt, Sugar and Pepper in a large bowl.

Cut the Fennel bulb in half and thinly slice just like you slice an onion. Save some Fennel leaves for topping.

Place thinly sliced Fennel and Onion into the bowl and toss to combine.

Peel the Oranges and slice about 5mm thick, add to the bowl and gently combine.

Sprinkle with the saves Fennel leaves and serve.