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Good Food Friday :: Fennel, orange and spanish onion salad with goat milk fetta.

Posted Aug 30 2012 6:00pm
Post image for Good Food Friday :: Fennel, orange and spanish onion salad with goat milk fetta. image from Trupp Cooking School blog

Just before I jetted off on my little family retreat (by the way – I'm back… hope you missed me!), I had the pleasure of visiting Trupp Cooking School (as I blogged about here ).  I plan on sharing with you really soon about fermenting foods and why you need them – but until then, I've taken this delicious salad to share.  As the weather begins to warm, you can start to add salads back into your menu.

Oh and did you know that fennel is great for breast milk?  Aye – not breastfeeding?  That's ok, you won't start mooing or grow chesticles, but you will be nourished!  Fennel is a great addition to your table.  It also suppresses the appetite (and therefore aids in weight loss).  An all round winner if you ask me.

Fennel, orange and spanish onion salad with goat milk fetta.  I've taken this straight from Trupp Cooking School Blog .

This recipe can be found in their book – Trupps' Wholefood Kitchen.

 

For a different flavour hit, replace the fetta with a mild blue cheese or ricotta, while radicchio or witlof can be used instead of rocked.

Preperation time: 15 minutes

Serves 4 as an entree

Ingredients: 

3 oranges

1 large fennel bulb

1 red onion

15-20 black of green olives

10-15 mint leaves

2-3 handfuls rocket

juice of 1 lemon

8 tablespoon seed mustard

8 tablespoons olive oil

salt and paper

150 g goat milk fetta cheese

Method: 

Peel 2 oranges. Using a sharp knife, cut off the top and bottom of each fruit, then place flat side down onto a cutting board. Cut downwards, removing the peel in sections, ensuring that no pith remains.

Cut orange crossways into 4-6 thick slices and put to one side.

Pick green tops off fennel very thing and place into a bowl.

Slice onion in half, cut into 1-2 mm wedges and add to bowl.

Add olives, mint leaves and rocket to bowl.

Squeeze lemon and remaining orange, and place juice in a separate bowl.

Add mustard and olive oil to juice, disk and season with salt and pepper.

Add orange slices to the dressing and mix.

Break fetta into small pieces and add to fennel and mix.

Combine with orange mix, place onto a serving dish and garnish with fennel tops and pepper.

For more healthy salads recipes refer to our cookbook  “Trupps’ Wholefood Kitchen”  available in stores across Australia and soon to be in at The Pagoda Tree .

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