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Sliced fennel, orange & almond salad


Sliced fennel, orange & almond salad

Serves 4

Cooks In15 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 136 7%

  • Fat 7.3g 10%

  • Saturates 0.7g 4%

  • Sugars 12.2g 14%

  • Salt 0.6g 10%

  • Protein 5.4g 11%

  • Carbs 12.7g 5%

  • Fibre 2g -

Of an adult's reference intake

Ingredients

  • 3 bulbs of fennel
  • 1 handful of almonds
  • 3 oranges
  • a few springs of fresh mint
  • 2 handfuls of rocket
  • sherry vinegar
  • extra virgin olive oil

Recipe From

Jamie Magazine

By Georgie Socratous

Method

  1. Using a speed peeler, shave the fennel, then place in a bowl of ice water.
  2. Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
  3. Peel and very thinly slice the oranges, then arrange on a platter.
  4. 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.
  5. Scatter the fennel mixture over the oranges and top with toasted almonds.

Watch the video: How To Cut Fennel (October 2020).