Fennel, feta and orange salad

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

Recipe «Fennel, feta and orange salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.