CIT­RUS, FEN­NEL AND GOAT’S CHEESE SALAD

Better Homes and Gardens (Australia) - - Alfresco Dining -

Prepa­ra­tion time 10 mins Cook­ing time 10 mins Serves 6-8

3/4 cup pecans or wal­nuts, toasted 2 Tbsp maple syrup

1/3 cup ex­tra vir­gin olive oil

2 Tbsp or­ange juice

1 Tbsp whole­grain mus­tard Sea-salt flakes and freshly ground

black pep­per, to sea­son

120g baby rocket leaves

2 baby fen­nel, very thinly sliced,

fronds re­served

3 small zuc­chini, peeled into rib­bons 2 small or­anges, peeled, sliced

1 ruby red grape­fruit, peeled, sliced 6 small radishes, thinly sliced 80g goat’s cheese, crum­bled

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional).

Line an oven tray with bak­ing pa­per. Com­bine nuts and maple syrup on tray, spread­ing out evenly. Bake for 5-6 min­utes, or un­til the maple syrup crys­tallises. Re­move from oven and set aside to cool.

STEP 2 Mean­while, in a screw-top jar com­bine oil, juice and mus­tard. Sea­son and shake well to com­bine. STEP 3 Put rocket, fen­nel, zuc­chini, or­ange, grape­fruit and radish in a large bowl. Driz­zle with dress­ing. Top with can­died nuts, goat’s cheese and re­served fen­nel fronds to serve.

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