Using a sharp knife cut off the ends of the oranges and peel. Slice the oranges horizontally into ¼ inch slices. In a non stick pan, pan fry the fennel seeds over a high heat until they are fragrant and lightly toasted.

Remove them from the heat and grind them in a mortar until they are a powder.

Arrange the rocket leaves on the side of a large serving plate, place the orange slices on top slightly overlapping each other and sprinkle over the ground fennel seed and season with salt and freshly ground pepper.

Drizzle with the extra virgin olive oil and serve.