This beautifully light salad has layers of flavour and texture. From the crisp fennel and the fresh zingy orange to the sweet candied walnuts with the faintest hint of chili, tastebuds will be dancing with delight. Served up in a beautiful salad bowl alongside any of your favourite dishes and you will have some very happy dinner guests…
- 1/2 a Fennel Bulb – finely sliced
- 2 Oranges – Segmented (when segmented, squeeze juice out of the orange frames over fennel in a large salad bowl)
- 1 Carrot – grated
- 1/2 a Red Onion – halved and finely sliced
- 1 Tablespoon of Balsamic Vinegar
- 1 Teaspoon of Wholegrain Mustard
- 50g Feta Cheese – cubed
- 1/3 Cup of Walnut Pieces
- A dash of Olive Oil
- Rock Salt & Ground Black Pepper
- A sprinkle of Chili Powder
- A sprinkle of Soft Brown Sugar
Toss the walnut pieces in olive oil, salt and pepper, chili powder and brown sugar to coat. Heat a fry pan over a medium heat and toast the walnuts until golden crunchy. Set aside to cool.
Make your dressing by combining the balsamic vinegar and mustard.
Combine the remaining ingredients, except the feta and the walnuts in a large shallow salad bowl. Stir through the dressing.
Just before serving sprinkle the feta and walnuts on top.