Remove the skin of the oranges and slice into .5 cm round discs (also add the juice into a bowl). Remove the outer layer of the fennel and remove the core. Use a sharp knife to slice the fennel thinly and add the mixed lettuce leaves.
Chop the spring onion on the diagonal and sprinkle over the top.
Dress the salad with a drizzle of olive oil, splash of white wine vinegar and a pinch of salt. Lastly sprinkle some fennel fronds over the top.
Combine ingredients for chicken marinade and refrigerate for a minimum of 30 mins. Cook chicken tenderloins on the BBQ until golden and cooked through.
For the Cous Cous salad, add cous cous to a bowl with a pinch of salt before adding boiling hot water. Cover with a plate and allow to rest for a minimum 20 minutes.
Add flat parsley and toasted almond flakes. Finish with a drizzle of olive oil and lemon juice.
