Fermented orange, fennel and marinated feta salad

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.
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  1. Step 1

    Make the fermented oranges by combining all the ingredients in a sterilised jar
  2. Step 2

    Seal and leave for 5 days, opening the jar each day to ‘burp’ it (release the gases that have built up inside)
  3. 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 weeks
  4. Step 4

    Combine the dressing ingredients with 2 tablespoons of fermented orange brine in a clean lidded jar or bowl and shake or whisk to combine
  5. Step 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