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Citrus salad with quick red onion pickles, mint and pistachio nuts

Yields3 Servings
Citrus salad with quick onion pickle

Ingredients

4 navel oranges, thinly sliced and skin removed
½ fennel bulb, thinly sliced
Fennel tips
1 handful of mint leaves
¼ cup pistachio nuts, roughly chopped
Quick pickle:
1 small red onion, thinly sliced
1 tbsp sherry vinegar
½ tbsp caster sugar
Juice of 1/2 orange
¼ cup parsley, finely chopped
1 tbsp sumac

Method

To make the quick pickle:
1

Combine the sherry vinegar, orange juice and caster sugar into a bowl, stir until the sugar dissolves.

2

Add the thinly sliced red onion, parsley and sumac and stir through. Set aside while the onions pickle.

To make the salad:
3

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.

4

Add a good spoonful of the quick pickles over the top, followed by a drizzle of the juices for the dressing.

5

Garnish with fennel tips and serve with a good sprinkle of chopped pistachio nuts.

Recipe credit: Recipe created by Bonnie Coumbe for Australian Onions

Ingredients

 4 navel oranges, thinly sliced and skin removed
 ½ fennel bulb, thinly sliced
 Fennel tips
 1 handful of mint leaves
 ¼ cup pistachio nuts, roughly chopped
Quick pickle:
 1 small red onion, thinly sliced
 1 tbsp sherry vinegar
 ½ tbsp caster sugar
 Juice of 1/2 orange
 ¼ cup parsley, finely chopped
 1 tbsp sumac

Directions

To make the quick pickle:
1

Combine the sherry vinegar, orange juice and caster sugar into a bowl, stir until the sugar dissolves.

2

Add the thinly sliced red onion, parsley and sumac and stir through. Set aside while the onions pickle.

To make the salad:
3

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.

4

Add a good spoonful of the quick pickles over the top, followed by a drizzle of the juices for the dressing.

5

Garnish with fennel tips and serve with a good sprinkle of chopped pistachio nuts.

Recipe credit: Recipe created by Bonnie Coumbe for Australian Onions
Citrus salad with quick red onion pickles, mint and pistachio nuts

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