Orange, Fennel and Hazelnut Salad Recipe

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serves: 6
Skill: easy
Prep: 15 min
Cooking: 5 min

Nutrition per portion

Calories 216 kCal 11%
Fat 18g 26%
  -  Saturates 3g 15%
  -  of which Sugars 9g 10%


  • 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
  • ½tbsp fresh ginger, grated


  • 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.

Top Tip for making Orange, Fennel and Hazelnut Salad

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.

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(19 ratings)
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