Fennel & Courgette Salad

A tasty salad for when you feel like something different

 

Servings: 4

Total Time: 25 minutes

 

Ingredients: 

  • 1 fennel
  • 2 courgettes
  • 1 orange
  • 1 tangelo
  • 1 blood orange
  • 50 g rocket leaves
  • 1⁄3 cup pine nuts
  • Dressing
  • 2 tbsp orange juice
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard, seeded
  • 1 tbsp apple cider vinegar
  • salt, to taste
  • pepper, to taste

 

Method:

    • Trim the top of the fennel and remove stalks and fronds. Keep some of the fennel fronds to sprinkle on top at serving. Cut fennel in half. Then place cut side down on mandolin and slide fennel back and forth across the blade. Keep slicing until the fennel becomes difficult to hold.
    • Repeat with the other half of fennel.
    • Place shaved fennel into a bowl cold water with a squeeze of lemon to reduce oxidation. Leave until assembly.
    • Trim courgette top and bottom and use a Y peeler to carefully slice courgette lengthwise into long, thin ribbons. Repeat with both courgettes.
    • Using the same method to cut orange, tangelo and blood orange. First slice both ends of the fruit and then hold the fruit on its base. Cutting a downward motion, remove all the peel. Then turn the fruit on its side and cut into 0.5 cm thick rounds. Then cut rounds into quarters. Place
      aside ready for assembly.
    • Rinse and shake dry rocket leaves ready for assembling.
    • Over medium-low heat, dry toast pine nuts in a small fry pan until golden brown. Stir and move frequently to avoid burning. Once they are ready, remove quickly from pan.