As­para­gus and orange salad

Serve with ROAST CHICKEN, TURKEY OR PORK

Australian Women’s Weekly NZ - - ACCOMPANIMENTS -

SERVES 8 PREP AND COOK TIME 20 MIN­UTES

Place ⅓ cup nat­u­ral flaked al­monds in a medium heavy-based fry­ing pan, stir gen­tly over medium heat un­til golden; cool. Trim 350g thick as­para­gus spears and 1 small fen­nel bulb. Shave thinly us­ing a V-slicer or man­do­line. Cut rind and white pith from 2 medium or­anges; cut or­anges into slices cross­ways. Com­bine as­para­gus, fen­nel and orange in a shal­low bowl; add ½ cup fresh mint leaves. Drain a 180g tub mar­i­nated feta over a jug; re­serve ¼ cup oil and dis­card mari­nade in­gre­di­ents. Add ¼ cup (60ml) freshly squeezed orange juice to jug with 1 ta­ble­spoon white wine vine­gar; sea­son to taste. Driz­zle dress­ing over salad; scat­ter with crum­bled feta and toasted al­monds.

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