Blood Orange, Fennel, Butterbean & Green Olive Salad
This salad is as spectacular to look at as it is to eat. Dish it up as a standalone salad or serve with anything from grilled seafood, chicken or some roast veggies.
Ingredients:
3 Blood Oranges
2 tbsp red wine vinegar
4 tbsp extra virgin olive oil
Salt, pepper
200g wild rocket
1 400g tin Butterbeans, drained, rinsed
½ cup pitted green olives
6 small radishes, cut into wedges
1 bulb fennel, finely sliced
Handful coriander, roughly chopped
100g marinated feta
SERVES: 4 PREP: 20 minutes
Method
Trim the skin from the oranges with a small knife. Reserve the skin and slice the orange into rounds.
Squeeze juice from the little bits of skin with flesh on them to give you 2 tbsp of juice.
Mix that together with the vinegar and olive oil and season with salt and pepper.
Combine the remaining ingredients in a large salad platter or bowl and add the blood orange rounds, dress with the dressing and season lightly with salt and pepper. Toss gently and serve.
Recipe by: A Better Choice
