Citrus salad with quick red onion pickles, mint and pistachio nuts
Ingredients
Method
Combine the sherry vinegar, orange juice and caster sugar into a bowl, stir until the sugar dissolves.
Add the thinly sliced red onion, parsley and sumac and stir through. Set aside while the onions pickle.
Add a layer of thinly sliced oranges to a serving platter, add over the top half of the sliced fennel and half of the mint leaves. Repeat the process with a second layer of oranges, fennel and mint leaves.
Add a good spoonful of the quick pickles over the top, followed by a drizzle of the juices for the dressing.
Garnish with fennel tips and serve with a good sprinkle of chopped pistachio nuts.
Ingredients
Directions
Combine the sherry vinegar, orange juice and caster sugar into a bowl, stir until the sugar dissolves.
Add the thinly sliced red onion, parsley and sumac and stir through. Set aside while the onions pickle.
Add a layer of thinly sliced oranges to a serving platter, add over the top half of the sliced fennel and half of the mint leaves. Repeat the process with a second layer of oranges, fennel and mint leaves.
Add a good spoonful of the quick pickles over the top, followed by a drizzle of the juices for the dressing.
Garnish with fennel tips and serve with a good sprinkle of chopped pistachio nuts.