Fen­nel & red onion salad with or­ange vinai­grette

Fairlady - - BANTING BRAAI -

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.

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