Fennel, orange and burghul salad

Recipes / Salads

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

Recipe «Fennel, orange and burghul salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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**.

Ingredients:

  • 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** 

Instructions

  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.