Recipe of the day: Orange fennel salad with pralined almonds and smoked paprika
Author: Thami Kwazi 6 medium oranges, using one or two Cara Cara or blood oranges if available 2 large fennel bulbs, very finely sliced Maldon sea salt 80g soft Danish feta, gently broken into bite-sized pieces A good handful of watercress 10g picked mint leaves For the almond praline 80g flaked almonds ½ tsp smoked paprika 100g castor sugar For the dressing 2 tbsp white wine vinegar 1 tbsp orange juice 2 tsp runny honey Leaves from a sprig of thyme or a pinch of dried thyme 7 tbsp olive oil ½ tsp toasted cumin seeds 1 tsp smoked paprika To make the praline, prepare a baking sheet with a silicone mat or baking paper and lightly butter it.
Ingredients 6 medium oranges, using one or two Cara Cara or blood oranges if available 2 large fennel bulbs, very finely sliced Maldon sea salt 80g soft Danish feta, gently broken into bite-sized pieces A good handful of watercress 10g picked mint leaves For the almond praline 80g flaked almonds ½ tsp smoked paprika 100g castor sugar For the dressing 2 tbsp white wine vinegar 1 tbsp orange juice 2 tsp runny honey Leaves from a sprig of thyme or a pinch of dried thyme 7 tbsp olive oil ½ tsp toasted cumin seeds 1 tsp smoked paprika Method To make the praline, prepare a baking sheet with a silicone mat or baking paper and lightly butter it.
Print Recipe of the day: Orange fennel salad with pralined almonds and smoked paprika Chef and Cape Town food personality Karen Dudley has always had a knack for making vegetables feel like the main event rather than something relegated to the side of the plate.
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