Fennel & red onion salad with orange vinaigrette
Serves 6 PREP TIME: 20 min • 2 large fennel bulbs, finely sliced • ½ red onion, finely sliced For the dressing • grated zest of ½ orange • 2 tsp capers • 2 tsp apple cider vinegar • ¾ cup macadamia nut oil • himalayan salt and black
pepper • 80g macadamia nuts, toasted • 3 medium-boiled eggs, halved • 50g wild rocket
1. Place the fennel and red onion in a large bowl.
2. For the dressing: Whisk together all the ingredients and pour over the fennel and onion, reserving a little dressing. Let the mixture stand for 15 minutes.
3. Add the nuts, eggs and rocket, and toss together.
4. Serve immediately with the reserved dressing.