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

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

To make the quick pickle:

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.

To make the salad:

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.

Recipe credit: Recipe created by Bonnie Coumbe for Australian Onions

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