Carrot and Fennel Salad with Pistachio and Orange Dressing

Orange blossom water originated in the Middle East, where the blossoms are abundant. Try using orange blossom in more savoury dishes such as this refreshing salad
Carrot and Fennel Salad wth Pistachio and Orange Blossom Dressing
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Carrot and Fennel Salad wth Pistachio and Orange Blossom Dressing
June 11, 2019
Preparation Time 15 minutes
Serves 4


INGREDIENTS

3 blood oranges, peeled and sliced
500g heirloom carrots, cleaned and halved
4 baby fennel bulbs, sliced

For the dressing

3 tbsp olive oil
2 tbsp spinneysFOOD Maple Syrup
1 orange, juiced
2 tbsp orange blossom water
1 tsp spinneysFOOD Sea Salt
½ tsp spinneysFOOD Black Pepper

To serve

30g pumpkin seeds, toasted and chopped

METHOD

  • 1

    To make the salad dressing, whisk all the ingredients together

  • 2

    Combine the blood oranges with the carrots and sliced fennel and serve with a drizzle of dressing and a sprinkle of pumpkin seeds

ALSO TRY

Ditch your classic salad recipe for this zesty, creamy and aromatic alternative
Enjoy the best of the season with this refreshing salad
This classic Asian-style dish has been given a zingy twist with the help of some juicy cherries
A tantalizingly tasty and nutritious dish that's ready in just 20 minutes