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Watercress, blood orange and fennel salad

Matt Tebbutt from Market Kitchen
Sweet, peppery and aniseed flavours are combined in Matt Tebbutt's refreshing salad served with dill flat bread

Watercress, blood orange and fennel salad

Method

1. For the dill crisp bread: dissolve the yeast in the warm water (if using dry yeast, follow packet instructions). Stir in the salt and the flour to make quite a firm dough.

2. Turn the dough out onto a floured board and knead vigorously for at least 5 minutes.

3. Put the dough in a large deep bowl and cover with greased cling film. Allow to rise for 40 minutes.

4. Preheat the oven to 180C/Gas 4.

5. Remove the risen dough from the fridge and roll through a pasta machine or roll out thin with a rolling pin on a well dusted surface.

6. Put the dough onto an oiled baking sheet, you can divide the dough into smaller slices if you wish, brush over with more olive oil and sprinkle generously with sea salt and the chopped dill and the chopped fronds from the fennel.

7. Bake in the oven for 10-15 minutes until brown and crisp. Lay on a rack to cool.

8. For the salad: mix the watercress and chopped blood orange segments in a bowl. Slice the fennel and add to the salad. Combine together with your hands, then sprinkle over a generous splash of olive oil and sprinkle with sea salt.

9. Serve the salad with the dill crisp bread.