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Fennel and Orange Herb Salad

Last weekend was great, the sun was out all over London and the weather was slightly crisp. I love these February days in London when I still have to wear layers of clothes but somehow I can’t leave the house without my sunglasses. This put me in such a good mood that I decided to cook something summery and by that I mean, light and colourful!

Remember the fennel and orange tagine I made last year? This tagine was so tasty and delightful, it made me love fennel even more! Ever since, I’ve been thinking about a potential fennel and orange salad but I never actually made it. I finally found the inspiration to make it last weekend to celebrate the sunny and crisp days ahead of us.

I tried to keep the salad pretty simple to preserve the taste of the shaved fennel and orange segments; I added plenty of herbs, a bit of red onions and walnuts. Simple, light and full of flavours.

I paired my salad with traditional Moroccan chicken kebabs (or skewers). The kebabs are flavoured with plenty of garlic, turmeric and powdered ginger.

The salad and the kebabs work perfectly together, I recommend having them with some couscous or quinoa if you are very hungry. Let the sun shine in your kitchen and get cooking!

 

INGREDIENTS :

  • 2 large fennel bulbs (600 gr)
  • 2 oranges, segmented
  • 1 red onion finely chopped
  • 80 gr walnuts, roughly chopped
  • 20 gr fresh mint leaves
  • 30 gr fresh coriander roughly torn
  • 30 gr fresh parsley roughly torn
  • For the dressing
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cumin
  • Salt and pepper to taste

INSTRUCTION :

  1. Discard the stalks and the dill from the fennel bulbs and very finely slice the fennel bulbs (use a mandolin if you have one). Transfer the sliced fennel in a large salad bowl.
  2. Segment the oranges. Segmenting oranges is a lot of fun. (Keep the juice you retained from the oranges for another recipe or just drink it, you won’t need it for this recipe)
  3. Add the orange segments, red onions, walnuts, mint leaves, coriander and parsley to the sliced fennel.
  4. In a small bowl, stir all the dressing ingredients together until smooth.
  5. When ready to serve, pour the dressing over the salad. Gently toss everything together and serve immediately.

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