Fennel salad with orange and radish

Peel the orange thick, down to the flesh. Cut out the segments between the membranes and collect the juice that flows from the orange in a bowl. Halve the parts.

Add lemon juice, cumin, salt, freshly ground black pepper and olive oil to the orange juice and whisk with a whisk until a nice dressing.

Cut the radishes into slices. Cut the stalks of the fennel into very thin slices. Cut the fennel bulb in quarters and cut or slice these parts into very thin slices.

Spoon the fennel slices with the radish, orange wedges and fresh mint through the dressing. Garnish with the olives. Leave the salad for 15 minutes so that the flavors can work together.