Fennel and orange salad
Serves 2 as a main or 4 as a side.
3 tbsp fresh orange juice
1 tbsp Cobram Estate Extra Virgin Olive Oil
1 tsp honey or pure maple syrup
1/4 tsp Himalayan salt
1/4 tsp ground nigela seeds
1 tsp fresh dill (chopped)
Pepper to taste
3 young fennel bulbs (approx. 250g) finely shaved, we use a mandolin (reserve fine fronds for garnish)
1/2 medium sized orange (peeled and cut into segments)
2 cup fresh rocket leaves (approx. 50g)
1/4 cup roasted pine nuts
- Combine all ingredients for the dressing in a jar, mix and set aside.
- Then combine all salad ingredients (except pine nuts and fennel fronds) in a mixing bowl and gently mix together.
- Add dressing and toss.
- Arrange in a bowl and top with pine nuts and fennel fronds.