Fennel, Feta, Orange & Pistachio Salad
Fennel, Feta, Orange & Pistachio Salad

Fennel, Feta, Orange & Pistachio Salad

Sometimes when you're creating a series of rich dishes, you want a single salad that will just refresh the palate. This is exactly that – and the combination of ingredients make for a wonderful accompaniment to dishes such as stews and quiches. It looks very attractive on the table, too.

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2 oranges
1 large fennel bulb, trimmed, quartered & shaved or very thinly sliced, fronds reserved
100g of feta cheese
100g of pomegranate seeds
Olive oil, for drizzling
50g of pistachio nuts, roughly chopped
½ tsp of pul biber chilli flakes
Maldon sea salt flakes & freshly ground pepper
Step 1

Using a sharp knife, cut a disc of peel off the top and base of each orange, then, working from the top of the fruit downwards, cut away the remaining peel and pith in strips, just enough to expose the orange flesh, until the entire orange is peeled. Cut each orange in half widthways, then cut each half into about 5 half-moon slices.

Step 2

Arrange the fennel on a platter, add the oranges and season generously with salt and pepper. Crumble over the feta, sprinkle over the pomegranate seeds and fennel frends, and drizzle with a little olive oil.

Step 3

Scatter over the pistachios and finally the pul biber and then serve.

Persiana Everyday by Sabrina Ghayour is published by Aster (£26).

Photography by Kris Kirkham

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