Blood Orange and Roasted Fennel and Radish Salad



For the salad
  • 1 fennel bulb, sliced like an onion (reserve the fronds)
  • 2.5 ounces/75 grams radishes, sliced
  • a little olive oil for roasting
  • 1 blood orange (or an ordinary orange is fine!), cut or pulled into segments
  • 1-2 ounces/30-50 grams of pistachio nuts
  • a few sprigs of fresh mint, leaves ripped off
  • 2 ounces/50 grams of feta cheese
For the dressing
  • juice of 1 blood orange (or ordinary orange)
  • juice of ½ a lime
  • ½ a cup/125 ml of olive oil
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of honey


  1. Pre-heat the oven to 375F/190C.
  2. Put the fennel and radish slices together in a roasting pan or baking dish and toss with a drizzle of olive oil and a little salt and pepper. Cover with tin foil and roast for 20 minutes. Then uncover and roast for a further 20 minutes until the fennel is tender.
  3. In the meantime, make the dressing. Simply whisk the juices with the olive oil, vinegar and honey and set aside.
  4. Spread the cooked fennel and radishes out on a large plate and add the orange segments, pistachio nuts, mint leaves and feta. You can also add a few of the reserved green fronds from the fennel.
  5. Drizzle over a little of the dressing (or serve the dressing on the side if you prefer). Serve with crusty fresh bread or in a bowl with some cooked quinoa, pasta, rice, couscous or other grain/carb of your choice.


If you would prefer this salad to be dairy-free, you could very easily leave out the feta cheese and it would still be delicious


Tags: Lunch
Category: Recipes

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