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Fennel, watercress & pine nut salad

Marinating the fennel with an orange dressing gives this salad a delicious, fresh zing from Lesley Waters

  • Prep: 5 mins
    Plus optional marinating
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 171
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 2
  • Protein 3
  • Fat 17
  • Fibre 1
  • Salt 0.03

Nutrition per serving

  • Calories 171
  • Carbohydrates 2
  • Saturated Fat 2
  • Sugar 2
  • Protein 3
  • Fat 17
  • Fibre 1
  • Salt 0.03

Ingredients

  • juice 1 small orange
  • 3 tbsp olive oil
  • 1 large head fennel, halved and thinly sliced
  • handful watercress
  • 50g toasted pine nuts

Method

  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.

  2. Just before serving, tip the watercress and pine nuts into the bowl and toss well to combine.

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