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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 minutes
Total Time 10 minutes
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
 

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