| Prep |
Cooking |
Serves |
 |
 |
 |
| 10 mins |
5 mins |
2 Adults |
A succulent side-dish or a light lunch (Supplied with a bit of help from our very own extra virgin and chilli infused oil!).
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
- 1 blood orange
- 1 small fennel
- Juice from 1/2 lime
- 1 ball of mozzarella
- Few sprigs of dill
- Small handful of black olives, pitted
- Small handful of walnuts
For the dressing:
- 2 tablespoons of Fussels Extra Virgin Rapeseed Oil
- 1 tablespoon of Fussels Chilli Infused Rapeseed Oil
- 1 tablespoon of sherry vinegar
- 1 teaspoon of white miso paste
- 1 teaspoon of honey
Method
Heat a non-stick pan and toast the walnuts gently for a few minutes, leave to cool and chop roughly.
Slice the olives.
Combine the dressing ingredients and leave to one side.
Remove the outer layer from the fennel and core.
Slice thinly and leave in a bowl with the lime juice.
Peel the orange and slice into circles.
Arrange the fennel and orange on a plate.
Top with the torn mozzarella, walnuts, olives and dill sprigs.
Pour the dressing over and serve!
