Fennel, red onion and orange salad: Difference between revisions
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|title=Fennel, red onion and orange salad Accompaniments | |||
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|description=Another Middle Eastern influenced dish. This salad is great with grilled chicken, duck or fish. | |||
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| [[Zest]] the [[orange]] | | [[Zest]] the [[orange]] | ||
| Peel and slice the [[ | | Peel and slice the [[orange]], reserving any juice | ||
| Arrange the [[fennel]], [[onions]] and [[orange]] slices in layers into a shallow serving dish | | Arrange the [[fennel]], [[onions]] and [[orange]] slices in layers into a shallow serving dish | ||
| Sprinkle the [[orange zest]], [[caraway]], [[cumin]] [[salt]], [[pepper]], [[mint]] and [[olive oil]] over each layer | | Sprinkle the [[orange zest]], [[caraway]], [[cumin]] [[salt]], [[pepper]], [[mint]] and [[olive oil]] over each layer | ||
Revision as of 08:42, 27 November 2014
This recipe needs advance preparation!
| Fennel, red onion and orange salad | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 3 hours |
| Prep. time: | 10 minutes |
| Cook time: | None |
| Difficulty: | 
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Another Middle Eastern influenced dish. This salad is great with grilled chicken, duck or fish.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 the zest, flesh and juice of a large orange
- 1 fennel bulb, thinly sliced (as you would an onion)
- 2 red onions, peeled and thinly sliced into rings
- 1 teaspoon of cumin seeds, cracked in a pestle and mortar
- 1 tablespoon freshly chopped mint
- 1 teaspoon caraway seeds, cracked in a pestle and mortar
- A good grind of black pepper
- 3 to 4 tablespoons of olive oil
- Freshly picked mint sprigs to garnish
- Sea salt to taste
Method
- Zest the orange
- Peel and slice the orange, reserving any juice
- Arrange the fennel, onions and orange slices in layers into a shallow serving dish
- Sprinkle the orange zest, caraway, cumin salt, pepper, mint and olive oil over each layer
- Pour any reserved orange juice over the top
- Chill and rest for 2 hours
Serving suggestions
Scatter torn mint leaves over the top
Variations
Serve with black olives