Orange, Fennel and Hazelnut Salad Recipe
- 75g (3oz) hazelnuts
- 3 oranges, peeled
- 1 large fennel
- 75g (3oz) mozzarella, torn
- 1 red chilli, finely chopped
- 3tbsp (45ml) orange juice
- 4tbsp (60ml) olive oil
- ½tbsp fresh ginger, grated
Heat a heavy based frying pan over a medium heat and toast the hazelnuts for 3-4 minutes until they are fragrant and golden. Lightly crush.
Thinly slice the oranges and fennel, keeping the fennel fronds aside, and place in a bowl.
Mix the chilli, orange juice, olive oil and ginger in a jug and lightly season. Pour over the salad and gently toss to evenly coat.
Spoon onto plates to serve and scatter with the fennel fronds to garnish.
Video: Recipe: A Hearty Seasonal Salad with Radicchio, Fennel, Grapefruit and Hazelnuts
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