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

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

www.gardenandhome.co.za

Celebrate spring with this delicious salad. You’ll find more of Sandy Wood’s spring recipes in our September 2019 issue.

View full recipe on www.gardenandhome.co.za

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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
  • edible flowers (optional)

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