Using a speed peeler, shave the fennel, then place in a bowl of ice water. Toast the almonds in a dry frying pan, then crush in a pestle and mortar. Peel and very thinly slice the oranges, then arrange on a platter. Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper. Scatter the fennel mixture over the oranges and top with toasted almonds.