1. To make the candied pecans, preheat the oven 400F/200C and toss the pecans with raw honey into a small bowl. Add the salt and cayenne pepper, tossing to coat. (Add a little hot water to the raw honey to make it less sticky for coating)
2. Spread the pecans onto a small baking sheet and roast for 10 minutes in the oven until they are crispy or aromatic. Leave to cool for 10 minutes.
3. To make the salad, whisk the oil and vinegar into a salad bowl. Toss in the fennel, rocket, onion and orange slices into a large bowl, seasoning with sea salt and pepper if you wish. Add the salad mixture into the vinaigrette and toss to coat. Sprinkle in the candied pecans.
Ingredients
Directions
1. To make the candied pecans, preheat the oven 400F/200C and toss the pecans with raw honey into a small bowl. Add the salt and cayenne pepper, tossing to coat. (Add a little hot water to the raw honey to make it less sticky for coating)
2. Spread the pecans onto a small baking sheet and roast for 10 minutes in the oven until they are crispy or aromatic. Leave to cool for 10 minutes.
3. To make the salad, whisk the oil and vinegar into a salad bowl. Toss in the fennel, rocket, onion and orange slices into a large bowl, seasoning with sea salt and pepper if you wish. Add the salad mixture into the vinaigrette and toss to coat. Sprinkle in the candied pecans.