Moroccan Summer Salad

To segment the orange - cut the ends off the orange so it sits flat. Remove the skin, being careful not to cut into the flesh. Hold the orange over a bowl and reserve the juice. Cut down either side of the white membrane then push gently so the segments slip out.

Prepare the fennel by thinly shaving the bulb with a sharp knife. Work up the stalks until they become too woody. Set aside any remaining fronds for tossing through the salad.

Place the orange segments, fennel, drained and rinsed chickpeas, and the washed rocket into a large salad bowl. Place the chicken into the salad bowl and toss well to combine. Dress the salad with a little olive oil and orange juice. Season well with salt and pepper.