This salad not only looks fantastic, but it’s also jam-packed full of fresh flavours and textures, all brought together with a smooth, zingy yoghurt dressing. It pairs very well with grilled snapper or sardines for dinner, or seared scallops for a light starter.
INGREDIENTS
- 1 cup (120 g) pecans
- 4 blood oranges
- 1 large bulb fennel
- 1⁄4 red cabbage, cored, leaves very finely sliced
- 200 g soft goat’s cheese
- Sea salt and freshly ground black pepper
For the Tarragon and lemon yoghurt
- Small handful tarragon leaves, finely chopped
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Handful fresh mint leaves, finely chopped
- 1/3 cup (95 g) greek-style yoghurt
- Sea salt and freshly ground black pepper
METHOD
- Preheat the oven to 180 ̊C fan-forced.
- Spread the pecans out on a baking tray and roast for 7–10 minutes, then roughly chop and set aside.
- To make the yoghurt dressing, whisk all the ingredients together in a small bowl and chill in the fridge until needed.
- Cut the top and bottom from each orange. Place on a chopping board and, working from top to bottom, use a small, sharp knife to cut away all the skin and pith. Take the fruit in your hand and, holding it over a large serving bowl to catch the juices, carefully cut each inner segment away from the membrane, letting the segments fall into the bowl – they should be free of any white pith or pips. Add the fennel, cabbage and pecans to the bowl and toss to combine.
- Crumble over the goat’s cheese, then drizzle over the yoghurt dressing, season and serve.
