Blood Orange, Fennel, Butterbean & Green Olive Salad
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
- Serving bowl
Ingredients
- 3 Blood Oranges
- 2 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- Salt, pepper
- 200g wild rocket
- 1 400g tin Butterbeans, drained, rinsed
- ½ cup pitted green olives
- 6 small radishes, cut into wedges
- 1 bulb fennel, finely sliced
- Handful coriander, roughly chopped
- 100g marinated feta
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