I make it over and over again, sometimes using blood oranges if they’re around. The sweetness of the oranges and currants and the spiky flavour of dried chilli works perfectly with the salty fetta and the anise notes in the fennel.
In a small pot, add the vinegar, currants and chilli flakes and bring to a simmer for 2 minutes over high heat. Take off the heat and add the diced onion. Stir and allow to steep for at least 5 minutes.
Lay the fennel and orange slices on a plate and season with salt and pepper. When you’re ready to serve add the oil to the currant mix and stir. Spoon the currant dressing over the orange and fennel then sprinkle with the crumbled fetta and the mint.