Recipe: Fennel, feta and orange salad

1 (150g) small loaf Turkish bread 
2 tbs olive oil
3 (700g) baby fennel bulbs, quartered, cored
2 Spanish onions, halved
2 large oranges, peeled, segmented
200g fresh dates, pitted, thinly sliced
1 cup firmly packed mint leaves
120g marinated goat’s milk feta, drained (oil reserved), crumbled

Dressing
1/4 cup (60ml) marinating oil from goat’s feta
1/4 cup (60ml) freshly squeezed orange juice
2 tbs sherry or red wine vinegar
1 tsp honey
1 tbs orange flower water (optional)

1. Preheat oven to 200˚C. Tear bread into small pieces. Place in a bowl with oil and toss to coat. Spread bread over an oven tray. Bake for 5-8 minutes or until golden.
2. For dressing, combine all ingredients in a screw-top jar and shake well. 
3. Using a v-slicer or Japanese mandolin (these are both hand-operated tools with adjustable blades, used for slicing fruit and vegetables thinly), thinly slice fennel and onions, then combine with oranges, dates and mint in a large bowl. Pour over 2/3 dressing and toss well. Place fennel mixture on a large platter. Top with toasted bread and crumbled feta. Drizzle with remaining dressing. Serve.

 

Cook’s tip
You can slice the fennel for the fennel salad ahead of time; just place it in a bowl of water, together with the juice of half a lemon to prevent it from browning.

Recipes & styling: Jane Hann. Photography: Ben Dearnley. Food preparation: Theressa Klein.