Orange, fennel and pea shoot salad with walnuts

Orange, fennel and pea shoot salad with walnuts
  • Serves icon Serves 6
  • Time icon Hands-on time 10 min

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.

Nutrition: per serving

Calories
219kcals
Fat
19.1g (2.4g saturated)
Protein
4.2g
Carbohydrates
6.2g (6g sugars)
Fibre
2.9g
Salt
0.1g
Calories
219kcals
Fat
19.1g (2.4g saturated)
Protein
4.2g
Carbohydrates
6.2g (6g sugars)
Fibre
2.9g
Salt
0.1g

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

  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.

Recipe By

Jen Bedloe

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