Fennel, red onion and orange salad

This recipe requires preparation in advance!

Another Middle Eastern influenced dish. This salad is great with grilled chicken, duck or fish.

Fennel, red onion and orange salad

Servings:	Serves 4
Calories per serving:	43
Ready in:	3 hours
Prep. time:	3 hours, 10 minutes
Cook time:	None
Difficulty:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Glorious! 5/5 This salad tastes as good as it looks! Klapaucius

Three simple ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 the zest, flesh and juice of a large orange
• 1 fennel bulb, thinly sliced (as you would an onion)
• 2 red onions, peeled and thinly sliced into rings
• 1 teaspoon of cumin seeds, cracked in a pestle and mortar
• 1 tablespoon freshly chopped mint
• 1 teaspoon caraway seeds, cracked in a pestle and mortar
• A good grind of black pepper
• 3 to 4 tablespoons of olive oil
• Freshly picked mint sprigs to garnish
• Sea salt to taste

Method

1. Zest the orange
2. Peel and slice the orange, reserving any juice
3. Arrange the fennel, onions and orange slices in layers into a shallow serving dish
4. Sprinkle the orange zest, caraway, cumin salt, pepper, mint and olive oil over each layer
5. Pour any reserved orange juice over the top
6. Chill and rest for 2 hours

Serving suggestions

Scatter torn mint leaves over the top

Variations

Serve with black olives

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