Ingredients
3/4 cup (75g) pecans or walnuts, toasted
2 Tbsp maple syrup
1/3 cup olive oil
2 Tbsp orange juice (or other juice of choice)
1 Tbsp wholegrain mustard
120g baby rocket leaves
2 baby fennel, very thinly sliced, fronds reserved
3 small zucchini, peeled into ribbons
2 small oranges, peeled, sliced
1 ruby red grapefruit, peeled, sliced
6 small radishes, thinly sliced
80g goat’s cheese, crumbled
Method
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Preheat oven to 200°C (180° fan-forced). Line a baking tray with baking paper. Combine nuts and maple syrup on tray, spreading out evenly. Cook for 5-6 minutes or until the maple syrup crystallises. Remove from the oven and set aside to cool.
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Meanwhile, in a screw top jar combine oil, juice and mustard. Season and shake well to combine.
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Place rocket, fennel, zucchini, oranges, grapefruit, limes and radishes in a large bowl. Drizzle with dressing and toss well to coat. Sprinkle with candied nuts, goat’s cheese, and reserved fennel fronds, to serve.
Cook’s notes
- Use any combination of citrus you like for the salad.
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