Fennel, orange and burghul salad

Cooking Salads Fennel, orange and burghul salad

Feel good in the inside and out with this healthy summer salad.

Lables: Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Place burghul in a bowl. Pour over 1/2 cup (125ml) cold water and stand for 20 minutes.
  2. Trim tops from fennel, reserving green fronds. Cut fennel in half then shave thinly with a mandolin or knife. Toss shaved fennel in a bowl with lemon juice.
  3. Combine soaked burghul, fennel, dill, onions and olives in a bowl. In another bowl, whisk together vinegar and oil and season to taste with salt and pepper. Pour mixture over salad.
  4. Scatter with reserved fennel fronds and toss gently to combine. Layer on a platter with orange slices.

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1/2 cup burghul*
2 large fennel bulbs
Juice of 1 lemon
1/2 bunch dill, chopped
3 green onions, thinly sliced
100g anchovy-stuffed Spanish green olives
1 tbsp white wine vinegar
1/4 cup extra virgin olive oil
3 blood oranges, peeled, thinly sliced into rounds**

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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