ARTICHOKE, ORANGE AND BROAD BEAN SALAD WITH SHAVED FENNEL, ALMONDS AND ORANGE BLOSSOM DRESSING | SA

Ingredients

• 55g broad beans, blanched, refreshed, podded and peeled
• 16 baby green beans, halved
• ¼ red onion, thinly sliced lengthwise
• 20 Niçoise olives, pitted
• 2t salted capers, washed and drained
• 250ml freshly squeezed orange juice, strained
• 1T coconut nectar or agave nectar
• 60ml extra virgin olive oil
• ½t orange blossom water
• 2T raw apple cider vinegar
• sea salt and ground white pepper, to taste
• 1 orange
• 10g dill leaves
• 5g mint leaves
• 25g baby rocket
• ¼ small fennel bulb, thinly sliced on a mandolin
• 1 red radish, thinly sliced on a mandolin
• 35g flaked almonds, toasted