Spring Fennel and Orange Salad with Velvet Hummus

This vibrant, flavour-packed salad is the ultimate celebration of crisp fennel, juicy oranges and crunchy toasted almonds, all brought together with a generous swoosh of our creamy Velvet Hummus. Perfect for a fresh lunch, a show-stopping side or a light dinner, this recipe is springtime in a bowl.

Think of this as your go-to fridge-forage hero: zesty citrus, nutty crunch and a creamy hummus base to bring it all together. Plus, it is ridiculously easy to make and a great way to use up any leftover greens hiding in your fridge.

1. Slice your oranges. Remove the peel and pith from the oranges, then slice them into round segments. Save any excess juice for the dressing.
2. Whip up your dressing. In a small bowl, mix the reserved orange juice with a glug of olive oil and a spoonful of wholegrain mustard. Stir until emulsified and set aside.
3. Shave your fennel. Using a mandolin or sharp knife, slice the fennel bulbs as finely as you can. Keep the fronds for a pop of green on the plate.
4. Toast your almonds. Place the slivered almonds in a dry pan over medium heat and toast until golden and fragrant. Keep an eye on them, they can catch quickly.
5. Build your salad. In a large bowl, toss the shaved fennel with any leftover salad leaves you have — rocket, kale or lettuce all work perfectly. Add the orange segments, a handful of toasted almonds and some fine slices of red onion if you like.
6. Dress and plate. Drizzle the mustard dressing over the salad and give everything a gentle toss. Spread a thick swoosh of Velvet Hummus onto your plates, then pile the salad high over the top.

Ready to Dig In?

This salad is fresh, zesty and bursting with plant-powered goodness. Serve it as a main with some warm flatbread or as a vibrant side to your favourite protein. Tag us @chicpfood when you make it, we would love to see your springtime creations!