Orange, fennel and pea shoot salad with walnuts
- Portion size: Serves 6
- Hands-on time 10 min
- Difficulty: easy
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.
Welcome spring into your kitchen with more April seasonal recipes.
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
For the dressing
- 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
Method
- 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.
Nutrition
- 219kcals Calories
- 19.1g (2.4g saturated) Fat
- 4.2g Protein
- 6.2g (6g sugars) Carbs
- 2.9g Fibre
- 0.1g Salt
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