Blood or­ange, fen­nel, dill, feta and al­mond salad

The Jewish Chronicle - - LIFE -

There is only one way to get pa­per-thin slices of fen­nel and that is with a man­do­line slicer – most good kitchen shops and on­line sup­pli­ers of­fer this very sim­ple tool that is per­fect for home cooks, so there is no ex­cuse not to have one. The skin­ni­ness does more than im­prove the look; with fen­nel it also en­hances the taste. There is some­thing su­perbly del­i­cate about see-through shreds of fen­nel that is com­pletely dif­fer­ent from when it’s chopped.

Serves 4–6


A pinch of freshly ground star anise 2 blood or­anges 1 large fen­nel bulb, with fronds, thinly sliced with a man­do­line 40g fresh dill, roughly chopped 1 tbsp Nigella seeds or whole dill seeds 60g feta cheese, crum­bled 60g whole al­monds, roasted A good hand­ful of mus­tard cress Salt and coarsely ground black pep­per to taste Ex­tra vir­gin olive oil, for driz­zling


First make the star anise pow­der by plac­ing a small hand­ful of whole star anise in a spice grinder or high speed blen­der and pul­veris­ing un­til it be­comes a smooth pow­der.

Keep un­used pow­der in a sealed con­tainer in a dark place.

Trim away the top and bot­tom of the or­ange. Slice off the skin, in­clud­ing the white pith, and dis­card.

Gen­tly sep­a­rate the or­ange seg­ments from the mem­brane.

Com­bine all the in­gre­di­ents ex­cept the oil in a big bowl.

Mix with your hands, mas­sag­ing gen­tly, then mound on a plat­ter.

Driz­zle with ex­tra vir­gin olive oil and serve at room tem­per­a­ture. Chris Honor is the chef/owner of Chriskitch in Muswell Hill, Lon­don. Recipe from Big Flavours from a Small Kitchen, Oc­to­pus Books, £25

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