Orange, fennel and pea shoot salad with walnuts

Ingredients

• 1 fennel bulb, finely sliced
• 3 small oranges, skin and pith cut away with a sharp knife, sliced into rounds
• 100g walnuts, toasted in a dry frying pan
• 80g bag pea shoots
• Handful mixed salad leaves or soft herbs

For the dressing

• Juice 1 lemon
• 4 tbsp extra-virgin olive oil, plus a glug
• 1 tsp hibiscus powder (from Waitrose or Amazon – or buy dried hibiscus from a health food shop and grind it)
• 1 tsp balsamic vinegar
• 1 tsp dijon mustard