Sliced fennel, orange & almond salad

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%
  • Sugars 12.2g 14%
  • Salt 0.6g 10%
  • Protein 5.4g 11%
  • Carbs 12.7g 5%
  • Fibre 2g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Georgie Socratous
Tap For Method

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
Tap For Method
Recipe From

Jamie Magazine

By Georgie Socratous
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.