Fennel, watercress & pine nut salad
- Lesley Waters
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Serves 4
Easy
Prep: 5 mins
Plus optional marinating
A star rating of 4.3 out of 5.6 ratingsRate
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Marinating the fennel with an orange dressing gives this salad a delicious, fresh zing from Lesley Waters
Healthy
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Oven-baked porcini & thyme risotto
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Ingredients
Nutrition
Units:
MetricUS
-
juice 1 small orange
-
3 tbsp olive oil
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1 large head fennel
halved and thinly sliced
-
handful watercress
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50g toasted pine nut
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Nutrition: per serving
-
kcal171
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fat17g
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saturates2g
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carbs2g
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sugars2g
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fibre1g
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protein3g
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salt0.03g
low
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Method
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step 1
In a large bowl, whisk the orange juice and oil together with a fork and season to taste. Add the fennel and toss to coat. Leave to marinate for 10 mins if you have time.
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step 2
Just before serving, tip the watercress and pine nuts into the bowl and toss well to combine.
Recipe from Good Food magazine, March 2006
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A star rating of 4.3 out of 5.6 ratings
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