GF DF NF V
Serves 4 – 6 as a side dish
This salad feels like a bit of sunshine on winter days.
What you need:
2 bulbs of fennel
2 oranges
2-3 spring onions
50g of almonds, roughly chopped and toasted
60 mls of lemon juice
30 mls of olive oil
Salt and pepper to taste
What to do:
1. Cut the stalks and bottom ends off the fennel bulbs. Separate the fronds from the stalks. Roughly chop the fronds and set them aside for later. Discard the stalks.
2. Slice the fennel into thin, small pieces.
3. Carefully peel the oranges and cut into bite-sized pieces.
4. Thinly slice the spring onions.
5. Place the sliced fennel, orange pieces, spring onion slices and toasted almonds all together in a bowl.
6. To make the dressing, mix together the lemon juice, olive oil, a pinch of salt and a little bit of pepper. I do this in a cup, mixing with a fork.
7. Drizzle the dressing over the vegetables in the bowl and toss together.
8. Check the taste of the salad and add more salt or pepper if needed.
9. Serve straight away or make up to a few hours before needed and store in the fridge.
10. Enjoy!
Some, Some and Some 