RECIPE: HOW TO DO ORANGE, FENNEL AND PEA SHOOT SALAD WITH WALNUTS

RECIPE: HOW TO DO ORANGE, FENNEL AND PEA SHOOT SALAD WITH WALNUTS

This zesty orange, fennel and pea shoot salad makes a vibrant spring side dish. Add grilled prawns or halloumi to transform it into a main.

RECIPE HOW TO DO ORANGE, FENNEL AND PEA SHOOT SALAD WITH WALNUTS

Dificulty: Easy
Portion: Serves 6
Time: Hands-on time 10 min

Ingredients

1 fennel bulb, finely sliced
3 small oranges, skin and pith cut away with a sharp knife, sliced into rounds
100g walnuts, toasted in a dry frying pan
80g bag pea shoots
Handful mixed salad leaves or soft herbs
Juice 1 lemon
4 tbsp extra-virgin olive oil, plus a glug
1 tsp hibiscus powder (from Waitrose or Amazon – or buy dried hibiscus from a health food shop and grind it)
1 tsp balsamic vinegar
1 tsp dijon mustard

Step by step preparation

Toss the fennel in a little of the lemon juice for the dressing and a glug of oil so it doesn’t discolour.
Combine all the ingredients for the dressing in a small glass or jar, then whisk with a fork or shake until emulsified.
Arrange the salad ingredients on a platter, then drizzle with the dressing to serve.

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