Fennel, Feta, Orange & Pistachio Salad

Name: Fennel, Feta, Orange & Pistachio Salad
Prep time: 15 minutes
Yield: 4-6 Servings
Cuisine: British
Ingredients: 2 oranges; 1 large fennel bulb, trimmed, quartered and shaved or very thinly sliced, fronds reserved; 100g feta cheese; 100g pomegranate seeds; Olive oil, for drizzling; 50g pistachio nuts, roughly chopped; ½ tsp pul biber chilli flakes; Maldon sea

preparation 15 minutes
Serves 4-6

Sometimes when you are roasting meats or perhaps creating a series of rich dishes, you want a single salad that will refresh the palate beautifully and provide you with the right kind of flavour to pair with almost anything. This is exactly that salad, and the combination of ingredients is just as wonderful as an accompaniment to meatless dishes, such as stews, pies and quiches.

Recipe taken from Persiana Everyday by Sabrina Ghayour (Aster, £26) Photography by Kris Kirkham

Ingredients Method

2 oranges
1 large fennel bulb, trimmed, quartered and shaved or very thinly sliced, fronds reserved
100g feta cheese
100g pomegranate seeds
Olive oil, for drizzling
50g pistachio nuts, roughly chopped
½ tsp pul biber chilli flakes
Maldon sea

Using a sharp knife, cut a disc of peel off the top and base of each orange, then, working from the top of the fruit downwards, cut away the remaining peel and pith in strips, just enough to expose the orange flesh, until the entire orange is peeled. Cut each orange in half widthways, then cut each half into about 5 half-moon slices.

Arrange the fennel on a platter, add the oranges and season generously with salt and pepper. Crumble over the feta, sprinkle over the pomegranate seeds and fennel frends, and drizzle with a little olive oil.

Scatter over the pistachios and finally the pul biber and then serve.