Fennel, Blood Orange and Crisp Chilli Peperilli Salad
This is a delicious summery salad. You can also crisp the Peperilli up on the BBQ. i've added a 1/2 cup of quinoa , this gives the salad a nice crunch
Ingredients
- 100 gm Peperilli Salami or another of your choice
- 1 whole fennel bulb small thinly sliced ( I used a mandolin cutter)
- 2 whole Blood Oranges
- 150 gm quinoa cooked
- 100 gm Danish feta cubed
- 1 cup herbs picked herbs such as parsley, basil, rocket, watercress
- 1 tablespoon chives chopped (or onion if you prefer)
- 25 gm pepita seeds for crunch
- 20 gm dijon mustard 1 heaped tablespoon
- 2 tablespoons olive oil
- 80 ml orange juice (1/4 cup juice) from the blood oranges above
- 20 ml balsamic sweet
Instructions
- Shred the fennel and herbs and put them into a bowl with the quinoa, feta, seeds and chives. Set aside.
- Peel the two blood oranges taking off all of the pith. Hold them over a bowl while segmenting. Do this by holding the orange in one hand and cutting between the membranes of the orange with a pairing knife and removing a segment, leaving it without skin or conective tissue. Squeeze the skeletons over a bowl catching any liquid.
- Add the orange to the salad.
- Lay the Peperilli chilli salami on a parchment lined tray and bake for 10 minutes or until crispy and lightly browned. Drain on paper. There will not be much fat, in fact it is almost all olive oil. This can also be done on a BBQ or in a fry pan. Cool and add to the salad
Dressing
- You will need about 1/4 cup of juice. If you don't have enough add a bit of orange or apple juice. Put the juice into a bowl with the mustard, salt, pepper and olive oil and mix well. Taste . If you think it needs a little acid or a zesty spike add a teaspoon at a time of balsamic or lemon juice until you are happy with it.
- When ready to serve add the dressing to the salad and toss well or serve on the side.
Notes
You can also use cooked Farro, Frekkah or even couscous or brown rice in this salad too