Make the most of winter's orange season with this fresh and tangy citrus and fennel salad.
- 5 oranges, peeled, pith removed, thinly sliced into rounds
- 1 lemon, peeled, pith removed, thinly sliced into rounds
- 1 lime, peeled, pith removed, thinly sliced into rounds
- 1 red onion, halved, thinly sliced
- 1 small fennel bulb, fronds trimmed, thinly shaved
- 50 g baby rocket leaves
- 2 tbsp salted capers, rinsed, drained
- 125ml (½ cup) olive oil
- 60 ml (¼ cup) aged balsamic or aged red wine vinegar
- micro parsley leaves, to serve
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.
Combine oranges, lemon and lime in a bowl. Top with onion, fennel and rocket, scatter over capers, and season with salt and pepper.
Whisk oil and vinegar in a small jug and pour over salad. Gently toss to coat. Serve scattered with parsley.
Photography John Laurie
As seen in Feast magazine, November 2013, Issue 26. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.