Fennel, feta and orange salad

Cooking Vegetarian Fennel, feta and orange salad

The sweetness of oranges and dates makes this fennel salad absolutely sensational.

Lables: Low carb Low kilojoule Low sodium Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C. Tear bread into small pieces. Place in a bowl with oil and toss to coat. Spread bread over an oven tray. Bake for 5-8 minutes or until golden.
  2. For dressing, combine all ingredients in a screw-top jar and shake well.
  3. Using a v-slicer or Japanese mandolin (these are both hand-operated tools with adjustable blades, used for slicing fruit and vegetables thinly), thinly slice fennel and onions, then combine with oranges, dates and mint in a large bowl. Pour over 2/3 dressing and toss well. Place fennel mixture on a large platter. Top with toasted bread and crumbled feta. Drizzle with remaining dressing. Serve.

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1 small loaf Turkish bread
2 tbsp olive oil
3 baby fennel bulbs, quartered, cored
2 Spanish onions, halved
2 large oranges, peeled, segmented
200g fresh dates, pitted, thinly sliced
1 cup firmly packed mint leaves
120g marinated goat's milk feta, drained , crumbled
1/4 cup marinating oil from goat's feta
1/4 cup freshly squeezed orange juice
2 tbsp sherry or red wine vinegar
1 tsp honey
1 tbsp orange flower water

Adv

Autors
Preparation time
15
Cooking time
8
Difficulty
Medium
Serves
10 people
Method
Baking
Category
Vegetarian
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