
Devices & Accessories
Fennel Salad with Orange and Pine Nuts
Prep. 10 min
Total 20 min
4 portions
Ingredients
-
fennel bulb cut in wedges that fit through feeder350 g
-
white wine vinegar50 g
-
extra virgin olive oil60 g
-
orange finely grated zest and 65 g juice1
-
Dijon mustard10 g
-
agave syrup35 g
-
fine sea salt1 tsp
-
ground black pepper½ tsp
-
pine nuts3 Tbsp
-
oranges peeled, white pith removed, segmented200 g
-
mint leaves chopped¼ bunch
Nutrition per 1 portion
Calories
281.1 kcal /
1176.2 kJ
Protein
3 g
Fat
19.6 g
Carbohydrates
25.9 g
Fibre
5.3 g
Saturated Fat
2.7 g
Sodium
656.3 mg
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Slicing and Grating
44 Recipes
UK and Ireland
UK and Ireland
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