Ingredients
2 bulbs fennel, thinly shaved, fronds reserved
1 Tbsp self-raising flour
Juice of 1 lemon
4 Tbsp extra virgin olive oil, plus extra 3 Tbsp
3 Tbsp orange juice
2 Tbsp white wine vinegar
2 tsp dijon mustard
Sea-salt flakes and freshly ground black pepper, to season
2 zucchini
2 oranges, peeled, thinly sliced into rounds
¼ cup mint leaves
¼ cup pine nuts, toasted
¼ long red chilli, deseeded, finely chopped
Method
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Put ¼ of the shaved fennel in a large bowl. Add flour and toss to coat. Put remaining fennel in another bowl with lemon juice, tossing to coat (see Cook’s tips, below. Set aside.
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Heat oil in a medium saucepan over a medium heat. Add flour-coated fennel and cook for 2 minutes or until golden, then drain on paper towel.
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Pour extra oil, orange juice and vinegar into a jar. Add mustard then season and secure lid. Shake to combine. Set aside.
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Use a spiraliser to create spaghetti from zucchini. Or you can use a vegetable peeler to create zucchini ribbons. Lay 5 ribbons on top of each other and cut thin spaghettilike strips with a large knife. Transfer to a large bowl. Repeat with the remaining ribbons.
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Add orange, mint, pine nuts and lemon juiced-fennel to zucchini spaghetti. Transfer to a serving platter and top with reserved fennel fronds and fried fennel. Serve immediately.
Cook’s tips
- Lemon juice adds flavour, but most importantly it ensures the fennel will not turn brown.
- Here, a mix of ruby red and regular oranges was used. Ruby oranges are available in large supermarkets and greengrocers. They are sweet like normal oranges but look like small grapefruit.
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