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Ingredients

• ½ bulb fennel, sliced very thinly on a mandoline

• 2 oranges, 1 segmented, 1 zest and juice

• 50ml/2fl oz sherry vinegar

• 175ml/6fl oz extra virgin olive oil

• salt and freshly ground black pepper

• 1 tbsp chopped fresh tarragon

• 2 aubergines, cut into wedges

• 4-5 tbsp vegetable oil

• 2 large naan breads, cut into 6 discs 10cm/4in in diameter

• small bunch fresh watercress leaves

Description

Recipe Uses ½ Bulb Fennel, Sliced Very Thinly On A Mandoline, 2 Oranges, 1 Segmented, 1 Zest And Juice, 50ml/2fl Oz Sherry Vinegar, 175ml/6fl Oz...

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