The amazing tang of blood oranges and the freshness of fennel are a winning combination in this brilliant salad.

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1 red onion, sliced 2 fennel bulbs 4 blood oranges 90g baby spinach leaves, washed 90g kalamata olives Generous handful of flat-leaf parsley 1 tbsp sherry vinegar Salt and freshly ground black pepper 3 tbsp extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Pour hot tap water onto onion and allow to stand for 2 minutes, before draining. Place in a large bowl.

Remove tough outer layer from fennel bulbs. Cut in half, remove core and slice fennel thinly (a mandolin is perfect for this if you have one). Add this to the onions.

Using a sharp knife remove all the peel and pith from oranges. Then remove the segments from the membrane, so that each segment is free from any pith or seeds. Squeeze any excess juice from orange membrane into a bowl and set aside for the dressing.

Add blood orange segments to the fennel, along with the spinach leaves, olives and parsley.

Add the salt and pepper and olive oil to the blood orange juice and whisk together. Drizzle dressing over salad and toss together gently.