Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 2.17 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons Woolworths walnuts
- 2teaspoons honey
- 2 navel oranges
- 2teaspoons white wine vinegar
- 1tablespoons extra virgin olive oil
- 1 fennel bulb, trimmed, fronds reserved
- 1 small red onion, thinly sliced into rounds
- 1/4 bunch mint, leaves picked
- 1/4 cup pitted Kalamata olives, sliced
Nutrition per serving
615kJ / 147Cal
615 Kilojoules or 147 Calories
7% of daily energy intake*
Protein
2.4grams
Fat
9.2grams
Carbs
14.0grams
Sugars
11.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A delightful dance of sweet and savoury flavours, this easy-to-make salad features the crispiness of fennel, the vibrancy of oranges, and the nutty crunch of walnuts.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Place walnuts on tray. Drizzle with 1 tsp honey. Bake for 10 minutes or until walnuts are golden and sticky. Set aside to cool. Roughly chop walnuts.
Step 2 of 3
Juice half of 1 orange to get 2 tbs orange juice. Whisk orange juice, vinegar, oil and remaining honey together in a small bowl. Season with freshly cracked black pepper. Segment remaining orange.
Step 3 of 3
Shave fennel and place in a bowl. Add segmented orange, onion, mint, olives and reserved fennel fronds. Toss to combine. Arrange in a large serving bowl. Drizzle with dressing and top with walnuts. Serve.
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