Blood Orange and Fennel Salad


Blood Orange and Fennel Salad

Our savoury cups are always so popular as a snack on the run or a tasty departure from the usual lunchbox offerings.  They’re light and flaky with rich, indulgent fillings and you can choose from bacon and shallot, Mediterranean vegetable or spinach feta. 

They also make a great entrée options especially when paired with a salad that is seasonal and fresh.  Here’s a recipe for a delicious blood orange and fennel salad, perfect for autumn entertaining. 

Serve them warm or at room temperature. 

Blood orange and fennel salad

Serves 4
2 blood oranges
1 bunch watercress
1/2 fennel bulb, cored and thinly sliced
Green fennel sprigs, for garnish
150 gm feta 

FOR THE VINAIGRETTE:

1/4 cup orange juice
1/4 teaspoon orange zest
1/2 cup extra virgin olive oil
1 tablespoon minced eschallot
3 teaspoons honey
3 tablespoons pepitas
Sea salt and freshly ground pepper

 

To prepare the oranges, cut off both ends, and cut between the peel and the orange to remove peel and pith completely. Cut oranges crosswise into thin  slices, place in bowl and set aside.

Arrange watercress on individual plates or one large platter and top with fennel slithers. In small bowl, whisk together orange juice, orange zest, olive oil, eschallot and honey. Season to taste with salt and pepper. Remove oranges from bowl and arrange on salad. Pour remaining juice from oranges into the vinaigrette bowl. Whisk to combine, drizzle evenly over salad and serve.  Dress with pepitas and a few small sprigs of the top of the fennel bulb.


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