CITRUS, FENNEL AND GOAT’S CHEESE SALAD
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,
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.