CRUNCHY FIG AND FENNEL SALAD
This bowl of pure sunshine is bursting with summer flavors. An easy, make-ahead dish.
SERVES 4
150g (5oz) bacon
2 small oranges
225g pre-cooked red and white quinoa pouch
1 fennel bulb, trimmed and sliced
2tbsp fine breadcrumbs
75g (2½oz) watercress
4 black figs, quartered
1tbsp olive oil
1tsp Dijon mustard
1 Grill the bacon until crisp then set aside. Using a small serrated knife, peel, and segment the oranges over a bowl to catch the juices. Once all the segments are removed, squeeze the pith to get as much juice as possible.
2 Put the quinoa in a large bowl and stir with a fork. Cut the bacon into smaller pieces and add to the bowl with the fennel, breadcrumbs, and watercress. Stir and transfer to a serving plate. Top with orange segments and figs.
3 Whisk the oil and mustard into the orange juice and season. Drizzle over the salad and serve.
THREE VEG NICOISE SALAD
この記事は WOMAN'S WEEKLY の June 09, 2020 版に掲載されています。
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この記事は WOMAN'S WEEKLY の June 09, 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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