Katie QuinnComment

Red cabbage + fennel salad with tarragon + lemon yoghurt

Katie QuinnComment
Red cabbage + fennel salad with tarragon + lemon yoghurt

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.


1 cup (120g) pecans
4 blood oranges
1 large bulb fennel
1/4 red cabbage, cored, leaves very finely sliced
200g soft goat’s cheese
Sea salt + freshly ground black pepper


Small handful tarragon leaves, finely chopped
Juice of 1 lemon
2 tbsp extra virgin olive oil
Handful fresh mint leaves, finely chopped
1/3 cup (95g) greek-style yoghurt
Sea salt + freshly ground black pepper


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.