Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A bright Sicilian salad of crisp, thinly sliced fennel and juicy orange with black olives, red onion and a little chilli.
Side dish. Good with grilled sardines, roast pork or baked sea bass. Find a main
Equipment: Chopping board and sharp knife
Measures and names
Ingredients
- 2 fennel bulbs, very thinly sliced, fronds reserved
- 1 large orange, peeled and sliced into rounds
- 12 black olives, pitted
- 1/4 small red onion, very thinly sliced
- 1 pinch chilli flakes (red pepper flakes)
- 2 tbsp extra virgin olive oil
- Salt and black pepper
Method
- Arrange the fennel slices on a platter and tuck the orange slices in among them, adding any juice from the chopping board.
- Scatter over the olives, red onion and chilli flakes.
- Drizzle with the olive oil, season with salt and pepper and finish with the reserved fennel fronds.
Swaps and tips
Slice the fennel as thinly as you can, ideally on a mandoline, and keep it in iced water for 10 minutes for extra crunch. Dress just before serving.
Easy variations
- Add a handful of chopped mint
- Use blood oranges when in season
- Scatter over a few toasted almonds
- Add a squeeze of lemon for extra sharpness
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 8 g | 4 g | 8 g | 115 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
