Fennel, orange and burghul salad

Feel good in the inside and out with this healthy summer salad.

• 1/2 cup (80g) burghul*
• 2 large (about 530g each) fennel bulbs
• Juice of 1 lemon
• 1/2 bunch dill, chopped
• 3 green onions, thinly sliced
• 100g anchovy-stuffed Spanish green olives
• 1 tablespoon white wine vinegar
• 1/4 cup (60ml) extra virgin olive oil
• 3 blood oranges, peeled, thinly sliced into rounds**

Energy 765kJ	Fat saturated 1.00g
Fat Total 10.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 17.00g	Dietary Fibre g
Protein 4.00g	Cholesterol mg
Sodium 237.99mg

All nutrition values are per serve.

1. Step 1

   Place burghul in a bowl. Pour over 1/2 cup (125ml) cold water and stand for 20 minutes.

2. Step 2

   Trim tops from fennel, reserving green fronds. Cut fennel in half then shave thinly with a mandolin or knife. Toss shaved fennel in a bowl with lemon juice.

3. Step 3

   Combine soaked burghul, fennel, dill, onions and olives in a bowl. In another bowl, whisk together vinegar and oil and season to taste with salt and pepper. Pour mixture over salad.

4. Step 4

   Scatter with reserved fennel fronds and toss gently to combine. Layer on a platter with orange slices.

Burghul with tomato and walnuts

* Burghul (cracked wheat) is available in supermarkets and health-food stores. ** If blood oranges are unavailable substitute regular oranges.