Fermented orange, fennel and marinated feta salad
This salad is full of lovely contrasts: the oranges are sweet, yet slightly sour and fizzy from their fermentation; the feta is tangy yet creamy and a lovely contrast to the crisp fennel.
- Total:
Ingredients
- 4oranges, peeled and segmented
- 1tbsp of sea salt
- 1tbsp of pink peppercorns
- 200g of feta
- extra virgin olive oil
- 1tsp black peppercorns
- 1tsp dried oregano
- 1garlic clove, thinly sliced
- 1bay leaf, crumbled
- lemon zest, from 1 lemon
- 1tsp honey
- 1tbsp of lemon juice
- 2tbsp of olive oil
- 1bulb of fennel, trimmed and thinly shaved
- 1handful of fronds of fresh dill
Instructions
Step 1
Make the fermented oranges by combining all the ingredients in a sterilised jarStep 2
Seal and leave for 5 days, opening the jar each day to ‘burp’ it (release the gases that have built up inside)Step 3
Combine the feta with the marinade ingredients in a small container, ensuring the cheese is fully covered with oil. Leave for at least a few hours or overnight - the cheese will keep in the oil for 2-3 weeksStep 4
Combine the dressing ingredients with 2 tablespoons of fermented orange brine in a clean lidded jar or bowl and shake or whisk to combineStep 5
To assemble the salad, arrange the fennel on a plate with some of the orange segments, crumbled feta and dill. Drizzle over the dressing and serve