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Orange, fennel and pea shoot salad with walnuts
- Published: 22 Apr 22
- Updated: 18 Mar 24
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.
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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.
- Recipe from April 2022 Issue
Nutrition
- Calories
- 219kcals
- Fat
- 19.1g (2.4g saturated)
- Protein
- 4.2g
- Carbohydrates
- 6.2g (6g sugars)
- Fibre
- 2.9g
- Salt
- 0.1g
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