I make lots of variations of this salad (you can find some of them here), because I just adore the combination of the aniseed freshness of fennel, bright juicy citrus, sweet mustard-maple dressing, and crunchy nuts. It's simply super-moreish.
Citrus is ideal eaten in early spring, and this when I make this salad the most – although it’s also very refreshing on a hot summer’s day, or to add a flash of brightness to a gloomy winter’s afternoon.
You can change up the citrus, if you like (for example, using more grapefruit and fewer oranges). The addition of a good-quality vegan cheese is lovely, but not essential, and you should also feel free to swap the pistachios for your favourite nuts, or even seeds – most kinds would work very well.
For the salad
1 white grapefruit
1 pink grapefruit
1 blood orange
2 regular oranges
1 small bulb fennel
2 tsp fennel seeds, toasted
60g black olives, roughly broken up
40g pistachio nuts, roughly chopped
Handful mint leaves
60g vegan feta cheese, crumbled
For the dressing
60ml extra virgin olive oil
1 heaped tbsp wholegrain mustard
Juice of half a lemon
2 tbsp maple syrup or honey
½ tsp sea salt
Good grinding of black pepper
Watercress or other green salad
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