Orange, pecan and cannellini salad with sautéed fennel and golden raisins
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
- olive oil
- 2 large fennel bulbsquartered and sliced into rough 1/2cm slices
- 4 oranges
- 100g mixed salad leaves
- 400g tin cannellini beansrinsed and drained
- 100g pecan nutstoasted
- 75g golden raisins
- a small bunch chivesroughly chopped
DRESSING
- 2 tbsp red wine vinegar
- 1 tbsp honeysee notes below
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper(optional)
- 1 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal282low
- fat15g
- saturates1.4g
- carbs27g
- sugars13.5g
- fibre7.5g
- protein5.9g
- salt0.2g
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
