Ingredients
Ingredients
For the dressing
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp mustard
- 1 garlic clove, crushed
- salt and black pepper
For the salad
- 150 g kale
- 100 g mixed salad leaves
- 1/2 cucumber
- 300 g rocket
- 10 cherry tomatoes
- 50 g croutons
Instructions
Instructions
- 1
Cut the fennel bulbs into wafer-thin slices and put into a large bowl with the orange segments and paprika. Stir well, cover and put in the fridge for at least an hour, but preferably overnight.
- 2
To make the dressing, put the ingredients into a bowl and mix. The mustard should emulsify the mixture to make a smooth dressing. Season to taste.
- 3
To make the salad, put the sunflower seeds and pine nuts into a heavy-based pan and toast them over low heat for 5 minutes, until they take on a rich brown colour – be careful not to burn them.
- 4
Put the salad leaves, cucumber, kale, rocket and tomatoes into a serving bowl. Pour half the dressing into the bowl and toss the salad.
- 5
Drain the fennel, reserving a few orange slices for decoration, and toss into the salad. Sprinkle over the sunflower seeds and pine nuts. Arrange the orange slices on top and drizzle the remaining dressing over the salad. Serve immediately.
Equipment
Equipment
- Bowl
- Mixer
Notes
Notes
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Nutrition
Nutrition
| Calories | 56 |
| Carbohydrates | 4.7g |
| Cholesterol | 1.6mg |
| Fat | 3.8g |
| Fiber | 1.5g |
| Protein | 1.4g |
| Saturated Fat | 0.7g |
| Sodium | 193mg |
| Sugar | 2.6g |
| Trans Fat | 0g |
| Unsaturated Fat | 2g |
