Orange, fennel and pea shoot salad with walnuts

Name: Orange, fennel and pea shoot salad with walnuts
Prep time: 10 min
Total time: 10 min
Ingredients: 1 fennel bulb (finely sliced); 3 small oranges (skin and pith cut away with a sharp knife, sliced into rounds); 100 g walnuts (toasted in a dry frying pan); 80 g bag pea shoots; Handful mixed salad leaves or soft herbs; Juice 1 lemon; 4 tbsp extra-virgin olive oil (plus a glug); 1 tsp hibiscus powder ((from Waitrose or Amazon – or buy dried hibiscus from a health food shop and grind it)); 1 tsp balsamic vinegar; 1 tsp dijon mustard

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Orange, fennel and pea shoot salad with walnuts

This zesty orange, fennel and pea shoot salad makes a vibrant spring side dish. Add grilled prawns or halloumi to transform it into a main.

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Prep Time 10

Total Time 10

Servings: 6

Course: Side Dish

Cuisine: Vegan

Ingredients Method

Ingredients

1 fennel bulb finely sliced
3 small oranges skin and pith cut away with a sharp knife, sliced into rounds
100 g walnuts toasted in a dry frying pan
80 g bag pea shoots
Handful mixed salad leaves or soft herbs
Juice 1 lemon
4 tbsp extra-virgin olive oil plus a glug
1 tsp hibiscus powder (from Waitrose or Amazon – or buy dried hibiscus from a health food shop and grind it)
1 tsp balsamic vinegar
1 tsp dijon mustard

Method

Toss the fennel in a little of the lemon juice for the dressing and a glug of oil so it doesn’t discolour.
Combine all the ingredients for the dressing in a small glass or jar, then whisk with a fork or shake until emulsified.
Arrange the salad ingredients on a platter, then drizzle with the dressing to serve.