Watch how it’s made on Instagram
Fresh, crunchy, a little sweet and an easy way to get more colourful plants onto your plate. It takes ten minutes and goes with almost anything, from grilled fish to a simple bowl of lentils.
Serves 3
Prep 10 min
Cook 3 min
The recipe
Per serving · a third of the plate
165 kcal · 4 g protein · 6.5 g fibre · 10 g fat
Ingredients
2 blood oranges
1 fennel bulb
2 to 3 handfuls romaine lettuce
¼ cup½ dl almonds
A small handful flat leaf parsley
1 tbsp extra virgin olive oil
1 tsp sherry vinegar
To taste flaky sea salt and freshly cracked black pepper
Method
Toast the almonds
Toast them in a dry pan for 3 to 4 minutes, until fragrant, then roughly chop.Prepare the fruit and fennel
Peel the oranges with a knife, removing the white pith, and slice into rounds. Shave the fennel as thinly as you can, with a mandoline if you have one.Arrange
Lay the romaine, orange and fennel on a serving plate.Finish
Scatter over the parsley and almonds, drizzle with olive oil and vinegar, and finish with flaky salt and pepper.
Make it yours
No blood oranges
Use ordinary oranges, or pink grapefruit for something sharper.
Make it a meal
Add a tin of chickpeas or some torn mozzarella, or serve it next to grilled fish.
Keep the fronds
Chop the feathery fennel tops and scatter them over with the parsley.
Worth knowing
Blood oranges → their colour comes from anthocyanins, which develop when the fruit gets cold nights while it ripens.
Oranges → one orange covers most of a day’s vitamin C.
Fennel → crunch, a mild anise flavour and fibre.
Almonds → vitamin E and fibre, plus the crunch.
Shave the fennel paper thin. It’s the one step that makes this taste like a restaurant salad.
Nutrition is an estimate based on standard ingredient values, rounded. Your brands will vary a little.
