Jamie drizzling honey on top of a fig tart

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Fennel and orange salad recipe

Sliced fennel, orange & almond salad

Fennel and orange salad recipe

15 mins
Not Too Tricky

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgie Socratous

Ingredients

3 bulbs of fennel

1 handful of almonds

3 oranges

a few sprigs of fresh mint

2 handfuls of rocket

sherry vinegar

extra virgin olive oil

Method

  1. Using a speed peeler, shave the fennel, then place in a bowl of ice water.
  2. Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
  3. Peel and very thinly slice the oranges, then arrange on a platter.
  4. Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
  5. Scatter the fennel mixture over the oranges and top with toasted almonds.

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