FENNEL, CILANTRO AND CITRUS SALAD
The rain this week has me craving sunshine and bright colours. Nothing says sunshine like citrus, right? This salad is hearty, packed with flavour, bursts of texture and fairly simple to toss together. If you're not keen on fennel, I urge you to try this salad; when sliced thinly and briefly 'marinated' in salt, the fennel looses some of its harshness, making it must easier on the palate!
FENNEL, CILANTRO AND CITRUS SALAD // serves 4
1/2 fennel bulb
1 cup quinoa
3 blood oranges (or a mix)
1 cup loosely packed cilantro
1/4 cup pistachios, toasted
1 T olive oil
juice from 1 orange
What to do:
Place the quinoa in a pot with 1 1/2 cup water. Bring to a boil, lower the heat, cover, and cook for 15 minutes. Turn the heat off, and let sit for 10 minutes to absorb all the water.
While the quinoa is cooking, prep the other ingredients. Using a mandoline, food processor with slicing blade or your fabulous knife skills, thinly slice the fennel. Transfer to a bowl, toss with salt and set aside (the salt will slightly soften the fennel).
Keeping the oranges whole, slice away the peel, then roughly chop the segments.
When the quinoa is ready, transfer to the bowl with the fennel. Add the orange pieces, cilantro, 1 T of olive oil and juice from 1 orange. Use your hands to gently toss the salad.
Divide onto 4 plates, season with salt and pepper, and sprinkle with pistachios just before serving.