Image of Blood Orange, Fennel & Pine Nut Salad

Serves

2 People

Cooking Time

10 minutes

Season

Winter

Dietary

Dairy Free
Gluten Free
Vegan
Vegetarian

Ingredients

  • 2 blood oranges
  • 1 large fennel bulb
  • Olive oil
  • Salt and black pepper
  • Pine Nuts (toasted)


Optional extras

  • A small handful of olives
  • More toasted nuts or seeds
  • Fresh herbs (dill or parsley)
  • A splash of red wine vinegar or lemon juice

Method

  1. Peel the blood oranges with a knife, removing all the pith, then slice into rounds or segments.
  2. Trim the fennel, remove the tough outer layer if needed, and slice very finely. Keep the fronds for a garnish.
  3. Arrange the orange and fennel on a plate or platter.
  4. Drizzle with good olive oil and season with salt and black pepper.
  5. Finish with toasted pine nuts, a few chopped fronds and any extras you like just before serving.

To serve

Alongside rich mains, with bread and cheese, or as part of a winter sharing table.

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