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Orange and fennel salad
- Preparation and cooking time
- Serves 6
This is a great Summery salad to have with a BBQ or with some beautiful grilled meats. It's fresh and vibrant plus the dressing is a dream
- 2 oranges
- 1 bulb fennel
- 2 hearts cos lettuce
- 200g marinated fetta (in a tub with oil)
- 2 tbs capers
- 2 tbs dill
- 1 tsp dijon mustard
- STEP 1Cut the bottom off the lettuce and discard before finely chopping the lettuce, adding it to a large bowl. Cut the bottom of the bulb off the fennel as well as the long stalks at the top and discard. Finely slice the remainder of bulb adding it to the bowl with the lettuce. Remove the skin from one orange and slice into rounds before cutting these in half and adding them to the salad. Crumble over the feta and sprinkle over the dill and capers.
- STEP 2To make the dressing, grate the zest of the remaining orange into the leftover oil marinade that the feta came in. Squeeze in the juice of the orange, mix in the mustard and shake/stir the mixture until well combined. Pour over the salad just before serving.