Name: Citrus, fennel and goats cheese salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6-8
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

Citrus, fennel and goats cheese salad

Topped with candied nuts and a zesty dressing.

Serves 6-8

Prep

10M

Cook

10M

Total

20M

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Delicious, tangy oranges and grapefruit shine in this colourful salad, sprinkled with cheat’s maple walnuts and garnished with fennel fronds. The zesty dressing makes this salad an absolute winner for summer picnics and parties.

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

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.

Meanwhile, in a screw top jar combine oil, juice and mustard. Season and shake well to combine.

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