3 tbs olive oil
2 tbs white wine vinegar
2 cups of baby rocket leaves
2 medium fennel bulbs, halved and thinly sliced
1 small red onion, halved and thinly sliced
3 small Valencia oranges, peeled and thinly sliced
1/2 cup of pecans halved and quartered
1 tsp raw honey
1/2 tsp. sea salt
A pinch of cayenne pepper
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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)
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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.
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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.
CategorySide-dishes, SnackCuisineKetogenic-Vegetarian
Ingredients
3 tbs olive oil
2 tbs white wine vinegar
2 cups of baby rocket leaves
2 medium fennel bulbs, halved and thinly sliced
1 small red onion, halved and thinly sliced
3 small Valencia oranges, peeled and thinly sliced
1/2 cup of pecans halved and quartered
1 tsp raw honey
1/2 tsp. sea salt
A pinch of cayenne pepper