Shaved Fennel, Beetroot & Orange Salad

Serves 4 as a side 

Time 15 minutes

Ingredients

1 bulb fennel, tops removed and reserved

200g cooked beetroot (approximately 2 medium), peeled 

1 orange

1 cup mint leaves 

1 ½ cups radicchio leaves or rocket 

2 tsp extra virgin olive oil 

1 tsp pomegranate molasses 

Spiced Walnuts

1 ½ tsp honey 

3 tsp ground cumin 

Pinch salt 

½ cup walnuts 

Method

Heat a frypan on medium heat, add honey, cumin, salt and walnuts. Cook, stirring for 5 minutes, then transfer immediately to a plate lined with some greaseproof paper, and set aside. 

To make the salad, use a mandolin to shave the fennel bulb into thin pieces and place in a bowl. Shave the beetroot and set aside. 

Remove the skin from the orange and slice into segments. Toss the mint, rocket, extra virgin olive oil and pomegranate molasses with the fennel. 

Arrange about half onto a serving plate or bowl, top with about half the shaved cooked beetroot and ½ the orange segments and repeat. 

Crush the spiced walnuts over the top and give the salad a good hit of ground black pepper and a touch of salt. 

Finish with some fennel fronds and serve with your choice of protein.