Orange and fennel pasta salad
Preparation: 10 minutes Cooking: 10 minutes Serves: 4 Ingredients 2 cups penne pasta, cooked 1 large fennel bulb, trimmed and sliced 2 navel oranges, peeled and sliced 1 bunch English spinach, roughly chopped 2 tbsp olive oil 2 tbsp red wine vinegar 1 tsp poppy seeds Freshly ground pepper, to taste
Method Place cooked pasta, fennel, oranges and spinach in a large bowl. Drizzle with olive oil and vinegar. Toss well to combine. Sprinkle with poppy seeds. Serve with grilled meat, fresh crusty bread and pepper to taste.