1 tangelo or orange, sliced into wedges
2 heaped Tbsp of honey
1 1/2 Tbsp Apple Cider vinegar
1/2 large red chilli, thinly sliced
1 tsp paprika
Water for boiling
100g walnut halves
Fennel bulb, thinly sliced
1 garlic clove, minced
2 Tbsp lemon juice
2 Tbsp olive oil
1 tsp mixed dried herbs
Salt and pepper to taste
1 ripe avocado, peeled and sliced
This sweet and syrupy orange and fennel walnut salad recipe is both warm and crisp, and packed full of flavour, while being soy and gluten free, and vegan friendly. A great way to get a variety of raw Winter veg into a meal when it’s cold out. Great for work lunches!
- In a small saucepan add the honey and orange/tangelo slices, cover with water so that the pieces are only just submerged. Turn on to high heat, and once a little warm, stir in the paprika and dissolve the honey using a wooden spoon.
- Bring to the boil, and then simmer to reduce to a sticky, syrup consistency.
- Before leaving the orange pieces to simmer a little, add the sliced chilli and apple cider vinegar.
- In a small bowl, whisk the minced garlic, lemon juice, oil, mixed dried herbs, salt and pepper to make a vinaigrette.
- In a serving bowl, on a plate or wooden chopping board, toss the sliced fennel and coriander leaves to coat with the lemon dressing, and position the sliced avocado around the plate, board or bowl.
- Once the orange sauce is almost completely reduced, throw in the walnut halves to coat, and reduce just a little more until the walnuts are a little caramelised.
- Carefully scoop the honey walnut and orange mixture onto the salad. Toss briefly with your hands and serve.
Recipe adapted with thanks to Lori Lynn from Taste With the Eyes