Fennel, Walnut & Orange Salad

Fennel is both delicious raw or cooked.  It has a wonderful unique aniseed flavour which combines extremely well with fresh orange segments.  Fennel was traditionally used to aid digestion as it contains phytochemicals which can soothe your stomach.  It is high in potassium and folate and is a good source of fibre and vitamin C.  Generally in season from July through to November.  This salad can be eaten on its own or as a side.


You will need...

Large Bowl

2 romaine lettuces, finely sliced
1/2 fennel bulb, finely sliced or grated
1 medium orange, peeled 
Handful of walnuts
1 tbsp extra virgin olive oil (optional)
1 tbsp balsamic vinegar (optional)
Freshly milled seasoning


To make...

Serves 4

  1. Finely slice the lettuce and arrange in the bowl
  2. Finely slice or grate the fennel, mix in with the lettuce
  3. Break the walnuts into smaller pieces with your hands, scatter over the salad
  4. Slice each end off the orange and gently carve the peel off with a sharp knife, leaving as much of the orange as you can
  5. Slice into 4 slices and gently remove the segments, which look like triangles
  6. Mix into the salad and squeeze the juice from the peel into the bowl
  7. Drizzle with extra virgin olive oil and balsamic if using, lightly season and toss everything together
  8. Serve immediately 

Nutritional Info
Per Serving
416 kcal | 24g fat | 6g saturates | 12g carbs | 5.4g sugars | 5.2g fibre | 35g protein | 0.74g salt

  OMEGA 3 | OMEGA 6 | VITAMIN B | VITAMIN C | FOLIC ACID | CAROTENE | POTASSIUM | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON | ZINC 


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