By Walter Trupp, chef
This wonderful salad goes well with seafood, fish and any meat.
For a different flavour hit, replace the fetta with a mild blue cheese or ricotta, while radicchio or witlof can be used instead of rocked.
Preperation time: 15 minutes
Servws 4 as an entree
1 large fennel bulb
1 red onion
15-20 black of green olives
10-15 mint leaves
2-3 handfuls rocket
juice of 1 lemon
8 tablespoon seed mustard
8 tablespoons olive oil
salt and paper
150 g goat milk fetta cheese
Peel 2 oranges. Using a sharp knife, cut off the top and bottom of each fruit, then place flat side down onto a cutting board. Cut downwards, removing the peel in sections, ensuring that no pith remains.
Cut orange crossways into 4-6 thick slices and put to one side.
Pick green tops off fennel very thing and place into a bowl.
Slice onion in half, cut into 1-2 mm wedges and add to bowl.
Add olives, mint leaves and rocket to bowl.
Squeeze lemon and remaining orange, and place juice in a separate bowl.
Add mustard and olive oil to juice, disk and season with salt and pepper.
Add orange slices to the dressing and mix.
Break fetta into small pieces and add to fennel and mix.
Combine with orange mix, place onto a serving dish and garnish with fennel tops and pepper.
For more healthy salads recipes refer to our cookbook “Trupps’ Wholefood Kitchen” available in stores across Australia.