Ingredients:

• 3 large ruby grapefruit cut into segments
• 3 large blood oranges cut into segments 
• 20g fresh mint leaves destalked 
• 20g fresh dill
• 1 bunch of fennel salad sliced thinly 
• 4 Tbsp olive oil 

Method:

1. Lay out the segments evenly on a large serving plate
2. Add dill and mint leaves randomly over the plate
3. Add the fennel 
4. Drizzle the olive oil over the salad 
5. Season with black pepper and salt