Orange, fennel and pea shoot salad with walnuts

Name: Orange, fennel and pea shoot salad with walnuts
Prep time: 10 min
Total time: 10 min
Yield: Serves 6
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

Portion size: Serves 6
Hands-on time 10 min
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Jen Bedloe

Former head of food, delicious.

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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

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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