Ingredients
- 8 1/2 ounce fennel bulb (1 bulb half cut into wedges and half finely sliced)
- 2 oranges (peeled and segmented)
- 1 orange (finely sliced)
- 100 grams roasted red peppers (strips)
- 2 tablespoons olive oil (extra virgin)
- 1 tablespoon mustard (seeded)
- Salt and pepper (optional)
- Lettuce leaf, to serve on side (optional)
How to Make
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Step 1: In a bowl, combine the fennel, oranges and red peppers.
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Step 2: Prepare the dressing by whisking together extra virgin olive oil, seeded mustard, juice squeezed from the orange peelings and a splash of the marinade from the pepper jar.
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Step 3: Pour the dressing over the salad and toss salad well to mix together.
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Step 4: Garnish with a few fennel fronds, salt and pepper if using and lettuce if using.
We hope you enjoy this recipe!
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