Orange, fennel and pea shoot salad with walnuts

  • Portion size: Serves 6
  • Hands-on time 10 min
  • Difficulty: easy
Former head of food, delicious.

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.

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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
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Method

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