Recipes

This fennel recipe comes from Edeli and is a perfect accompaniment to any summer feasts you may be planning, on the barbecue or inside, if the weather won't allow. They say this recipe is a Spanish take on a classic Sicilian summer dish - the silky smooth olive oil cushions the other contrasting delicious flavours perfectly. It's a refreshing, energising salad to balance the rich, meaty mains from the barbie... You can buy the olive oil from Our Shop.

Serves 4

    3 fennel bulbs
    400g salad mix
    2 oranges, segmented
    1 orange, for the juice
    60g pitted olives
    100g Italian parsley leaves
    240ml Castillo de Tabernas Coupage 0.1 extra virgin olive oil
    1 lemon, juiced
    100g Parmesan
    Salt and pepper

Method

Trim the tops from the fennel and any bruised outer leaves. Cut in half lengthwise and slice thinly (a mandolin works well here but watch the fingers). Toss with a squeeze of lemon juice.

In a small bowl whisk together the orange juice, olive oil and salt and pepper. Combine the fennel, mixed salad, orange segments, olives and parsley leaves in a bowl. Toss gently with the vinaigrette. Shave the Parmesan over the top and serve.