This orange, fennel and hazelnut salad, with a ginger and chilli dressing, would go perfectly with crispy duck
- 75g (3oz) hazelnuts
- 3 oranges, peeled
- 1 large fennel
- 75g (3oz) mozzarella, torn
- 1 red chilli, finely chopped
- 3tbsp (45ml) orange juice
- 4tbsp (60ml) olive oil
- Ĺtbsp fresh ginger, grated
Prepare this dish in advance so you don't spend all night in the kitchen when you friends arrive. Just keep the components separate and combine just before serving.
Heat a heavy based frying pan over a medium heat and toast the hazelnuts for 3-4 minutes until they are fragrant and golden. Lightly crush.
Thinly slice the oranges and fennel, keeping the fennel fronds aside, and place in a bowl.
Mix the chilli, orange juice, olive oil and ginger in a jug and lightly season. Pour over the salad and gently toss to evenly coat.
Spoon onto plates to serve and scatter with the fennel fronds to garnish.
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