This fresh, flavour-packed salad is a delicious accompaniment to heavier Spanish stews and braises. Oranges always remind me of my time travelling through Spain and, combined with fennel and mint, they make a salad that has become a firm family favourite.
Serves: 2 as a side salad
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Servings
Prep time
Cook time
Recipe
Ingredients
- Dressing
- 1 tbsp natural yoghurt (or coconut yoghurt)
- 2 tbsp orange juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp red-wine vinegar
- Pinch sea salt
- ΒΌ tsp sweet paprika
-
- 1 small red onion, halved & thinly sliced
- 2 bulbs baby fennel, halved & thinly sliced
- 1 large orange, peeled, halved & thinly sliced
- 1 loosely packed cup mint leaves
Method
- Combine all dressing ingredients in bowl and whisk to combine.
- Place onion and fennel in another bowl and toss through half of the dressing. Allow to rest for 30 mins.
- Arrange orange and mint leaves on top of fennel and onion, drizzle with remaining dressing and serve immediately.
- Tip: Bulk up this salad by adding lettuce or baby spinach.
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