Fennel, orange and rocket salad

Fennel, orange and rocket salad

By
From
Kenko Kitchen
Serves
2-4
Prep
10 mins
Photographer
Elisa Watson

This salad always reminds me of sunshine. The colours are so vibrant and it just lights up the plate. It’s perfect to serve at a barbecue to bring a rainbow of colour to the table, or to bring a spot of sunshine to any lunchbreak.

Ingredients

Quantity Ingredient
2 oranges
1 bulb fennel
2 tablespoons pepitas
15g rocket
2 tablespoons dill, chopped

Dressing

Quantity Ingredient
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon wholegrain mustard
1 teaspoon rice malt syrup
1/2 orange, juiced
1/4 teaspoon salt

Method

  1. Peel the oranges and thinly slice them. Chop the top and bottom off the fennel, discard and then slice the remaining part of the bulb thinly in a similar fashion to the oranges.
  2. Arrange the orange and fennel on a plate with the pepitas, rocket and dill.
  3. Mix all the dressing ingredients together, lightly pour over the salad and serve.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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