Pear, Fennel, Herbs & Poppy Seed Salad
Recipe provided by Australian Pears.
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Time: 15-20 minutes
Serves: 2-3
Autumn, Spring, Winter
Recipe created by Bonnie Coumbe for Hort Innovation – Australian Onions
Ingredients
- 4 navel oranges, thinly sliced and skin removed
- 1/2 fennel bulb, thinly sliced
- Fennel tips
- 1 handful of mint leaves
- 1/4 cup pistachio nuts, roughly chopped
- QUICK PICKLE
- 1 small red onion, thinly sliced
- 1 tbsp sherry vinegar
- 1/2 tsp caster sugar
- Juice of 1/2 orange
- 1/4 cup parsley, finally chopped
- 1 tsp sumac
Method
To make the quick pickle:
- Combine the sherry vinegar, orange juice and caster sugar into a bowl, stir until the sugar dissolves.
- Add the thinly sliced red onion, parsley and sumac and stir through. Set aside while the onions pickle.
To make the salad:
- Add a layer of thinly sliced oranges to a serving platter, add over the top half of the sliced fennel and half of the mint leaves. Repeat the process with a 2nd layer of oranges, fennel and mint leaves.
- Add a good spoonful of the quick pickles over the top, followed by a drizzle of the juices for the dressing.
- Garnish with fennel tips and serve with a good sprinkle of chopped pistachio nuts.