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Orange & fennel salad with goats’ cheese
Serves: 4 as a starter
Prep time: 15 minsTotal time: 
Recipe photograph by Jan Baldwin
Orange & fennel salad with goats’ cheese
Serves: 4 as a starter
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
383Kcal
Fat
32gr
Saturates
11gr
Carbs
11gr
Sugars
11gr
Fibre
4gr
Protein
13gr
Salt
0.7gr
Alison Yetman
After running her own successful restaurant for 20 years, Alison Yetman then helped establish Wiveton Hall Café. This much-loved lunch spot has been described as 'one of the best beach eateries in Britain' and is a firm favourite of fellow Norfolk chef, Delia Smith.
Alison Yetman
After running her own successful restaurant for 20 years, Alison Yetman then helped establish Wiveton Hall Café. This much-loved lunch spot has been described as 'one of the best beach eateries in Britain' and is a firm favourite of fellow Norfolk chef, Delia Smith.
Ingredients
- 2 large oranges
- 1 smallish, tender fennel bulb, quartered and finely shredded
- 1 large shallot, finely chopped
- 75g watercress, thick stalks removed
- 10 walnut halves (optional)
- 175g goats’ cheese, sliced
For the dressing:
- 3 tbsp olive oil, plus extra for drizzling
- 1-2 tsp walnut oil (optional)
- zest of 1 orange
- juice of ½ orange
- 2 tsp white wine vinegar or cider vinegar
Step by step
Get ahead
Make the dressing and slice the oranges a few hours ahead
- Whisk all the dressing ingredients together, then segment the oranges: on a board, cut a slice off each end and stand the oranges up on a cut end. With a sharp knife, cut down between the peel and the flesh; follow the contours of the fruit, use a gentle sawing action and turn the orange as you go. Remove all the peel and the bitter white membrane this way. Then, holding each orange over a bowl, carefully cut between each side of the membrane that separates the segments to release them. Squeeze any remaining juice from the orange membranes into the dressing, along with any juice that collects in the bowl with the segmented fruit. Season the dressing to taste.
- Put the shredded fennel and chopped shallot into a bowl, add 3 tablespoons of the dressing, stir gently and set aside to marinate for at least half an hour.
-
Preheat the grill to high. Divide some of the fennel mixture between the serving dishes, pile the watercress on top, tuck in the orange segments and the rest of the fennel. Scatter over the walnuts, if using, and spoon the remaining dressing evenly over the top. Drizzle the cheese slices with a little olive oil then grill them for a couple of minutes, until the surface begins to brown and the edges are starting to melt. Add one or two slices to each salad, finish with a grinding of black pepper and serve straight away.TipYou could substitute blood oranges for regular. And you don't have to grill the goats' cheese – if you prefer, cut it into small cubes.