published
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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