Jamie Oliver

Sliced fennel, orange & almond salad

Sliced fennel, orange & almond salad

Serves 4
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    136
    7%
  • Fat
    7.3g
    10%
  • Saturates
    0.7g
    4%
  • Protein
    5.4g
    12%
  • Carbs
    12.7g
    5%
  • Sugars
    12.2g
    14%
  • Salt
    0.6g
    10%
  • Fibre
    2g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Georgie Socratous

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Ingredients

  • 3 bulbs of fennel
  • 1 handful of almonds
  • 3 oranges
  • a few springs of fresh mint
  • 2 handfuls of rocket
  • sherry vinegar
  • extra virgin olive oil
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Jamie Magazine
Recipe From

Jamie Magazine

By Georgie Socratous

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

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.

Tip

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Nutrition per serving
  • Calories
    136
    7%
  • Fat
    7.3g
    10%
  • Saturates
    0.7g
    4%
  • Protein
    5.4g
    12%
  • Carbs
    12.7g
    5%
  • Sugars
    12.2g
    14%
  • Salt
    0.6g
    10%
  • Fibre
    2g
    -

Of an adult's reference intake