Fennel, red onion and orange salad (V)

Another Middle Eastern influenced dish.

Fennel, red onion and orange salad (V)

Servings:	Serves 4
Calories per serving:	105
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 We have this once a week 5/5 It's become a staple; it's especially great with pizza NonLoggedInUser

Ingredients

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

• 6 small seedless oranges or satsumas
• 1 fennel bulb, thinly sliced (as you would an onion)
• 2 red onions, peeled and thinly sliced into rings
• 1 tablespoon cumin seeds, cracked in a pestle and mortar
• 1 tablespoon freshly chopped mint
• 1 teaspoon caraway seeds, cracked in a pestle and mortar
• 1 teaspoon freshly ground black pepper
• 6 tablespoons olive oil
• Freshly picked mint sprigs to garnish
• Sea salt to taste

Method

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

Serving suggestions

Scatter torn mint leaves over the top

Variations

Serve with black olives

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