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Fennel and orange salad, sweet and juicy
The best combination in the world: fennel and orange, all in a sweet and juicy salad, garnished with olives, pomegranate and pepitas.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad
Cuisine:
Greek, Mediterranean, Modern Australian
Keyword:
fennel, olives, orange, pepitas, pomegranate, salad
Servings:
4
sides
Calories:
152
kcal
Ingredients
1
raw fennel bulb
1
large orange
1
pomegranate
1
small tub
olives
1
tbsp
olive oil
extra virgin
1
tbsp
apple cider vinegar
parsley
pepitas
salt and pepper
Instructions
Thinly shave the fennel bulb with a mandoline slicer or a sharp knife.
Segment the orange. Try to get rid of all the white bits. If that's too much work, just peel and slice. Still yummy, more rustic :)
De-seed the pomegranate.
Cut olives in half.
In a large bowl, toss fennel with orange slices, olives and pomegranate seeds.
Make a quick dressing by squeezing the juice of the cut-off orange bits into a glass, adding olive oil, vinegar, salt and pepper. Mix under the salad.
Roughly chop as much parsley as you like and add to the salad.
You can either toast the pepitas until the pop in a fry pan, or you can garnish your salad with raw ones, up to you.
I like to add some of the fennel fronds. For extra aniseed flavour. But again, up to you.