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Orange, pecan and cannellini salad with sautéed fennel and golden raisins

Name: Orange, pecan and cannellini salad with sautéed fennel and golden raisins
Total time: 25 min
Ingredients: olive oil; fennel bulbs 2 large, quartered and sliced into rough 1/2cm slices; oranges 4; mixed salad leaves 100g; cannellini beans 400g tin, rinsed and drained; pecan nuts 100g, toasted; golden raisins 75g; chives a small bunch, roughly chopped; red wine vinegar 2 tbsp; honey 1 tbsp, see notes below; ground cinnamon 1 tsp; cayenne pepper 1/2 tsp, (optional); extra-virgin olive oil 1 tbsp

25 minutes
serves 6
Easy

Persian cooking guru Sabrina Ghayour knows how to throw a party. Pair this gluten free, low calorie zingy salad with some of her other easy recipes (such as her lamb kofta puffs with tahini and tomato sauce or spiced cod frittas with harissa honey dip) to create an impressive sharing spread

By Sabrina Ghayour

Published: November 7, 2016 at 12:46 pm

*This recipe is gluten-free according to industry standards

Ingredients

olive oil
fennel bulbs 2 large, quartered and sliced into rough 1/2cm slices
oranges 4
mixed salad leaves 100g
cannellini beans 400g tin, rinsed and drained
pecan nuts 100g, toasted
golden raisins 75g
chives a small bunch, roughly chopped

DRESSING

red wine vinegar 2 tbsp
honey 1 tbsp, see notes below
ground cinnamon 1 tsp
cayenne pepper 1/2 tsp, (optional)
extra-virgin olive oil 1 tbsp

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