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Fennel, clementine & goat’s cheese grain salad
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½ tbsp extra virgin olive oil
1 tsp clear honey
2 tsp cider vinegar
1 fennel bulb
250g pouch spelt, quinoa, red rice and wild rice
2 red chicory bulbs, leaves separated
50g black salad olives
50g soft goat’s cheese (such as No.1 Moody’s Rosary Ash), crumbled
1. Put a small frying pan over a low heat and toast the pecans for 2-3 minutes, until fragrant. Tip onto a board and roughly chop. To make the dressing, whisk together the oil, honey, vinegar and the juice of 2 clementines in a large bowl; season.
2. Use a sharp knife (or a mandolin, if you have one) to finely slice the fennel, reserving the fronds. Toss the fennel with the dressing. Heat the grain pouch according to pack instructions and tip into the bowl. Peel the remaining 2 clementines and slice into rounds. Add these to the bowl along with the chicory leaves and olives, then mix to combine. Top with the goat’s cheese, pecans and fennel fronds to serve.
Cook’s tip This recipe is easy to upscale if you have a full house. The grains can be also be substituted – lentils or spelt both work well.
Typical values per serving:
vegetarian/2 of your 5 day/low in saturated fat
This recipe was first published in December 2021.