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Orange & fennel salad

Orange & fennel salad

Alex Szrok's side dish is delicious made with blood oranges when they come into season – they add a hint of colour too

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Gluten freeVeganVegetarianHealthyLow in saturated fatSource of fibre2 of your 5 a day4 plant varieties
  • Serves2
  • CourseSide
  • Prepare5 mins
  • Cook5 mins
  • Total time10 mins

Ingredients

  • 25g walnut halves
  • 1 bulb/s small bulb fennel (a fat round one if possible)
  • 1 large orange
  • Handful watercress
  • 1 tbsp extra virgin olive oil

Method

  1. Preheat the oven to 200ºC, gas mark 6. Place the walnuts onto a small baking tray and toast in the oven for 5 minutes, or until starting to brown. Cool, then crush or roughly chop.

  2. Slice the fennel as thinly as possible and put into a salad bowl. Cut the peel and pith from the orange and slice the flesh into thin rounds. Reserve the juice and add to the bowl.

  3. Toss everything together with the watercress, walnuts and extra virgin olive oil, taste and season, then serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

755kJ/ 182kcals

Fat

14g

Saturated Fat

1.6g

Carbohydrates

8.2g

Sugars

7.6g

Fibre

4.6g

Protein

3.7g

Salt

0.1g

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