Fennel, watercress & pine nut salad

Recipe uploaded by

Lesley Waters

1 rating

Most people would make this again

Recipe by Lesley Waters

Leave a comment or rate this recipe

Tested

1. In a large bowl, whisk the orange juice and oil together with a fork and season to taste. Add the fennel and toss to coat. Leave to marinate for 10 mins if you have time.
2. Just before serving, tip the watercress and pine nuts into the bowl and toss well to combine.

Per serving

171 kcalories, protein 3g, carbohydrate 2g, fat 17 g, saturated fat 2g, fibre 1g, salt 0.03 g

Latest comments and suggestions

• Philippa

  08 November 2007

  Philippa rated and commented on this recipe

  

  Really lovely and fresh. I thought the fennel would be overpowering but no! I served with indian food and it balanced it well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• redguide

  31 March 2008

  redguide commented on this recipe

  We had this with the fishcakes as suggested. Great meal.....

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/1785/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• juice 1 small orange
• 3 tbsp olive oil
• 1 large head fennel , halved and thinly sliced
• handful watercress
• 50g toasted pine nuts

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Eat your way to fabulous skin
• The healing power of herbs
• Nutting it out

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Super healthy

Ingredients

• juice 1 small orange
• 3 tbsp olive oil
• 1 large head fennel , halved and thinly sliced
• handful watercress
• 50g toasted pine nuts

Per serving

171 kcalories, protein 3g, carbohydrate 2g, fat 17 g, saturated fat 2g, fibre 1g, salt 0.03 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.