Orange and fennel salad with grilled salmon

Ingredients

• 2 tbsp Olive oil (Borges)
• 1 Small orange, sliced
• 1 Small fennel, trimmed and finely sliced
• 1 Small red onion, finely sliced
• Juice and zest 1 orange
• Salt and pepper to taste
• 125g Sachet couscous with spices (Tipiak)
• 2 Small fillets salmon
• 200g Tin chickpeas, rinsed and drained (Lamb brand)
• 1 Handful fresh baby spinach leaves
• 200g Greek cheese, crumbled (Emborg)
• 1 Orange, cut into segments