Fruity Fennel Salad

Serves 4   
1 large fennel bulb
1 blood oranges
½ apple
1 teaspoon nigella seed
1 teaspoon cider vinegar
1 tablespoon rapeseed oil
½ teaspoon salt or to taste
Freshly ground black pepper to taste

Serves 8-10
3 medium fennel bulbs
2 blood oranges
1 apple
1 ½ teaspoons nigella seed
2 teaspoons cider vinegar
2 tablespoons rapeseed oil
1 teaspoon salt or to taste
Freshly ground black pepper to taste


Method
Quarter, remove the core and slice the apple, place it in a mixing bowl and pour the cider vinegar over making sure all the apple is covered.  Cut the peel from the orange, halve and cut into semi circles, add to the apple.

Cut the fennel in half between the stalks, cut away most of the core then finely slice starting at the thick end and finishing with the stalks, add to the apple and orange. Sprinkle the fruit and fennel with salt and mix well.

In a small frying pan heat the oil until shimmering then add the nigella, fry 30 seconds until they pop before pouring hot over the fruit and fennel, mix well.  Allow to stand for half an hour before serving.

Notes

  • This salad keeps well for a day in the fridge, it’s always worth making enough for a couple of meals
  • Especially good with pork shekuwa


Keywords
fennel bulb
blood oranges
apple
nigella seed
cider vinegar
rapeseed oil   

Vegan
Vetetarian
Gluten free
Dairy free
Nut free
Pork shekuwa
Make ahead

Ve, V, GF, DF, NF