Name: Blood Orange, Feta And Fennel Salad Recipe
Total time: 30 min
Yield: Serves: 6–8
Ingredients: 6 blood oranges; 3tbsp red wine vinegar; 3tbsp olive oil; 1tbsp cumin seeds, dry-toasted; 1 bulb fennel, very thinly sliced; 1 large red onion, thinly sliced; 200g feta cheese; 2tbsp pistachios, chopped; few mint leaves

By Woman and Home

published 1 April 2016

Method

Slice the ends of the oranges then with a small, sharp knife, remove the skin and pith down the sides. Slice horizontally, retain any juice and set aside. Mix together the vinegar, oil and cumin with any juice and season well.
To assemble, put the fennel on a platter, top with the red onion and orange slices, add the crumbled feta then spoon over the dressing. Scatter over the pistachios and mint then serve.

Ingredients

6 blood oranges
3tbsp red wine vinegar
3tbsp olive oil
1tbsp cumin seeds, dry-toasted
1 bulb fennel, very thinly sliced
1 large red onion, thinly sliced
200g feta cheese
2tbsp pistachios, chopped
few mint leaves

Serves	6–8
Skill	Easy
Total Time	30 mins

Blood Orange, Feta And Fennel Salad Recipe

Method

Ingredients

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