Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Orange, pecan and cannellini salad with sautéed fennel and golden raisins
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- olive oil
- 2 large fennel bulbs, quartered and sliced into rough 1/2cm slices
- 4 oranges
- 100g mixed salad leaves
- 400g tin cannellini beans, rinsed and drained
- 100g pecan nuts, toasted
- 75g golden raisins
- a small bunch chives, roughly chopped
DRESSING
- 2 tbsp red wine vinegar
- 1 tbsp honey, see notes below
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper, (optional)
- 1 tbsp extra-virgin olive oil
Method
- STEP 1
Heat a little oil in a large frying pan and fry the fennel slices over a medium heat until they’re slightly softened and the edges are golden brown. Remove from the pan, season and set aside. Whisk all the dressing ingredients together with 1 tbsp water and some seasoning.
- STEP 2
Peel the oranges by cutting a disc of peel from the top and another from the bottom to create flat surfaces. Then, using a very sharp knife, slide the blade from top to bottom of orange in strips and remove the peel and any pith. Halve the exposed orange, then cut into rough centimetre-thick slices.
- STEP 3
Arrange the mixed leaves on a large platter or shallow salad bowl. Then scatter over the cannellini beans and arrange the orange and pecan pieces. Lastly, dot with fennel, scatter with raisins and chives and drizzle over the dressing
