Crispy Fennel, Orange, Zucchini Salad Recipe - Better Homes & Gardens Australia

Ingredients

• 2 bulbs fennel, thinly shaved, fronds reserved
• 1 Tbsp self-raising flour
• Juice of 1 lemon
• 4 Tbsp extra virgin olive oil, plus extra 3 Tbsp
• 3 Tbsp orange juice
• 2 Tbsp white wine vinegar
• 2 tsp dijon mustard
• Sea-salt flakes and freshly ground black pepper, to season
• 2 zucchini
• 2 oranges, peeled, thinly sliced into rounds
• ¼ cup mint leaves
• ¼ cup pine nuts, toasted
• ¼ long red chilli, deseeded, finely chopped