Harriet Mansell's orange, fennel, watercress, herb and candied walnut salad

Serves 4 Sauces and accompaniments

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Method

To make the candied walnuts, put the sugar and 100g water in a pan and heat to dissolve the sugar. You will need enough syrup to cover the walnuts, so adjust quantities if necessary (1 part sugar to 1 part water).

Line a baking tray with a silicone baking mat. Add the walnuts to the syrup and boil without stirring for 10 minutes or until lots of white bubbles are forming – up to around 112C on a cook’s thermometer.

Remove the pan from the heat and strain the walnuts, then transfer them to the prepared baking tray, spacing them out so they do not stick together.

Meanwhile, heat the oil to 150C. Fry the walnuts in the oil until golden brown. Remove with a slotted spoon, transfer to a clean silicone mat-lined baking tray and allow to cool. Sprinkle with the sea salt flakes and set aside.

Using a fruit knife, segment the orange. Alternatively, peel the segments out of the orange and then slice them into two or three evenly sized pieces.

For the dressing, put the crème fraîche, yoghurt, olive oil, sea salt, freshly cracked black pepper, lemon and orange zest, and lemon juice into a separate bowl, then stir to combine.

Coat the sliced fennel with the dressing, then add the watercress to coat just before you’re ready to serve the salad. Check the seasoning and if necessary, add more salt and lemon juice to taste.

Spoon into a bowl or on to a serving plate and scatter the dill fronds and mint leaves all over, followed by the orange segments and the candied walnuts. Add a drizzle of olive oil, season to taste with more sea salt and freshly cracked black pepper, then serve.