Asparagus and orange salad
Serve with ROAST CHICKEN, TURKEY OR PORK
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.