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Orange, chicory and fennel salad

A light and fresh salad combining aniseed, orange and peppery flavours. This works well with grilled/bbq sardines or other oily fish.


4 heads chicory, halved lengthways
4 oranges (2 zested and juiced, 2 supremed)
2 fennel bulbs, thinly sliced lengthways
large handful watercress
1 red onion, finely sliced
Tablespoon of grain mustard (I love the Maille)
Tabelspoon white wine vinegar
3 Tablespoons extra virgin olive oil


Step 1

Place the fennel and chicory into boiling water for 2-3 minutes then plunge into cold water. Heat a lidded ftying pan and add the blanched chicory, orange juice and orange zest. Cover and braise gently for 5 minutes. Arrange the orange segments, red onion slices, watercress and blanched fennel in a salad bowl. Put the mustard, one tablespoon of reserved orange juice, white wine vinegar and olive oil into an clean lidded jar and shake well until well combined. Season to taste with salt and freshly ground black pepper. Heat a ridge griddle pan and carfeully griddle the braised chicory (cut side down). Add the dressing to the salad and arrange the chicory on top. (Stage 1 photo is picking some salad!)

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