Orange, Fennel and Watercress Salad with Chickpeas and Pomegranate
Orange, Fennel and Watercress Salad with Chickpeas and Pomegranate
This salad makes the most of Winter’s harvest - watercress, orange and fennel. Our version takes influence from the Middle East with a combination of chickpeas, pomegranate, green olives and lots of fresh herbs. If you love bitter leaves, witlof or raddichio would make a great addition. Add golden pan-fried haloumi to make it a meal or serve as a side to roast fish or spiced roast chicken.
Orange, Fennel and Watercress Salad with Chickpeas and Pomegranate
Serves 4-6 as a side • Prep + Cook 25 mins
Key Ingredient
Pomegranate Sumac + Thyme Dressing
Ingredients
2 baby fennel, thinly sliced on a mandolin
3 navel oranges, peeled, pith removed, thinly sliced
400g canned chickpeas, drained and rinsed
350g jar pitted Spanish queen olives, drained
2 golden shallots, thinly sliced on a mandolin
1½ cups picked watercress sprigs
¾ cup small mint leaves
¾ cup coriander sprigs
Pomegranate, Sumac + Thyme Dressing, to drizzle
Arils from ½ pomegranate
Method
1 Place fennel in a bowl of iced water for 5 mins to crisp. Drain and dry well with a clean tea towel.
2 Combine fennel, orange, chickpeas, olives, shallot, watercress and half the herbs in a large bowl. Add 80ml (⅓ cup) of our dressing and gently toss to coat. Taste, then season with salt and pepper.
3 Arrange salad on a serving platter and drizzle extra dressing. Scatter with pomegranate arils and extra herbs to serve.
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