· By Hannah Mccollum
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.
- Slice your oranges. Remove the peel and pith from the oranges, then slice them into round segments. Save any excess juice for the dressing.
- 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.
- 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.
- 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.
- 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.
- 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!