Toast the almonds in a dry frying pan, then crush in a pestle and mortar. Peel and very thinly slice the oranges, then arrange on a platter. Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
Trim the fennel, then thinly slice on a mandolin and place in a bowl of iced water. Peel and slice 1½ oranges, then arrange on a platter. Pick and tear the mint leaves, destone the avocado, then slice and scoop out the flesh. Dice the chilli. Arrange on the platter with the fennel and crabmeat. Mix the remaining orange juice with the oil.
This simple, intensely flavorful winter salad also comes from Jamie Oliver's The Naked Chef. Fennel, which is a great source of vitamin A, potassium and iron, is also considered good for digestion. Be sure to buy firm, round bulbs—they tend to be less stringy than slimmer varieties.
Trim the top and bottom of the fennel bulbs, reserving the excess stalks from the top for another use. Remove and discard any tough outer layers. Cut the bulbs in half lengthwise and very thinly slice them crosswise. Add the sliced fennel and radishes to a bowl of ice water and let stand for 15 minutes, or until very crisp.