Project Description


Full Recipe in Details

  • 2 fresh oranges

  • 1 large fennel bulb, trimmed

  • 2 tbsp. mixed olives

  • ½ cup of spinach, cos or watercress leaves

  • 2 tbsp. fresh mint leaves

  • 2 tbsp. fennel fronds

  • 2 tbsp. roughly chopped fresh walnuts, toasted

  • ½ cup fresh pomegranate seeds (optional)

  • 1 red onion, sliced (optional)

  • 2 small pink radishes, sliced (optional)

DRESSING (this salad is great on its own but if you like some extra flavour, try this dressing)
  • 2 tbsp. lemon juice

  • 3 tbsp. orange juice

  • 1 tsp Dijon mustard

  • sea salt

  • pepper

  • 1 tsp ground cumin

  • 2 tbsp. extra-virgin olive oil

  • Using a small, sharp knife, peel the orange over a bowl, removing the white pith and skin, saving any juice. Cut out segments, then squeeze remaining juice from the rest of the orange.

  • To make the dressing, whisk the lemon juice with 3 tbsp. of the orange juice, mustard, sea salt, pepper, cumin and olive oil until smooth. Shave the fennel as finely as you can lengthways (a mandolin or slicer is good for this), and toss the fennel in the dressing with the orange segments, radish, olives, cos or watercress, mint and green fine fennel fronds.

  • Place on dinner plates and scatter with walnuts and pomegranate seeds. Drizzle with any remaining dressing and serve. Recipe with thanks to Jill Dupleix.


Have a great week ahead and happy local food eating!

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