Fennel, orange and burghul salad

2 Comments

Feel good in the inside and out with this healthy summer salad.

0:30 To Prep

9 INGREDIENTS

EASY DIFFICULTY

6 SERVINGS

5 AVG RATING (1 Member)

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recipe To my 
cookbook

Notebook:

Notebook: - December 2005 , Page 142
Recipe by Sophia Young

Photography by Ben Dearnley

• Ingredients
• Nutrition

• 1/2 cup (80g) burghul*
• 2 large (about 530g each) fennel bulbs
• Juice of 1 lemon
• 1/2 bunch dill, chopped
• 3 green onions, thinly sliced
• 100g anchovy-stuffed Spanish green olives
• 1 tbs white wine vinegar
• 1/4 cup (60ml) extra virgin olive oil
• 3 blood oranges, peeled, thinly sliced into rounds**

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• Method
• Related Recipes
• Notes

1. Step 1
   Place burghul in a bowl. Pour over 1/2 cup (125ml) cold water and stand for 20 minutes.
2. Step 2
   Trim tops from fennel, reserving green fronds. Cut fennel in half then shave thinly with a mandolin or knife. Toss shaved fennel in a bowl with lemon juice.
3. Step 3
   Combine soaked burghul, fennel, dill, onions and olives in a bowl. In another bowl, whisk together vinegar and oil and season to taste with salt and pepper. Pour mixture over salad.
4. Step 4
   Scatter with reserved fennel fronds and toss gently to combine. Layer on a platter with orange slices.