Orange, Fennel and Dill Salsa

Ingredients: 

2 cara cara oranges
A handful of fresh dill leaves, finely chopped
1 small fennel bulb, finely diced
1½ teaspoons fennel seeds, toasted
¼ cup extra-virgin olive oil
Coarse salt

Method

Slice both ends off the oranges and, with a sharp knife, peel them through the pith right down to the flesh. Hold an orange over a bowl, cut the segments from between the membrane, letting the segments and juice fall into the bowl; discard the membrane. Repeat with the second orange.
Tear the segments into small pieces and add the dill, diced fennel, and fennel seeds. Whisk in the olive oil and season to taste with salt.