While the colour won't be quite as dramatic, you can make this with other orange varieties too. Optional - add chopped mozzarella.
Slice the bottom and top off each orange so they sit flat.
Using a sharp knife, cut off the rind and pith in strips, slicing from top to bottom and working your way around each orange. Slice the flesh horizontally, removing any seeds.
Quarter the fennel and remove the coarser outer leaves. Trim off the fronds and keep them for the salad. Remove the core from each quarter, but don't allow the quarters to fall apart. Slice very finely.
Whisk the dressing ingredients together. Taste for seasoning and balance.
Toss the fennel, watercress, olives (and mozzarella, if using) in the dressing. Scatter the pumpkin seeds over the top, drizzle with the olive oil and grind on some black pepper.
5 blood oranges
1 large fennel bulb
1 bunch watercress, coarser stems removed
black olives
50g pumpkin seeds
toasted extra-virgin olive oil for drizzling
For the dressing:
juice of 1 blood orange
1 tbs pomegranate molasses
2 tsp runny honey
6 tbs extra-virgin olive oil
salt and pepper