Fermented orange, fennel and marinated feta salad
This salad is full of lovely contrasts: the oranges are sweet, yet slightly sour and fizzy from their fermentation; the feta is tangy yet creamy and a lovely contrast to the crisp fennel. Marinating the feta brings extra flavour to this salad, too, and means it keeps really well in the fridge preserved in its oil. Transfer the oranges to the fridge too, once you’re happy with the flavour. This will stop the fermentation process.
Ingredients
Metric
Imperial
Fermented oranges
- 4 oranges, peeled and segmented
- 1 tbsp of sea salt
- 1 tbsp of pink peppercorns
Marinated feta
- 200g of feta
- Carapelli Extra Virgin Olive Oil
- 1 tsp black peppercorns
- 1 tsp dried oregano
- 1 garlic clove, thinly sliced
- 1 bay leaf, crumbled
- lemon zest, from 1 lemon
Dressing
- 1 tsp honey
- 1 tbsp of lemon juice
- 2 tbsp of olive oil
Salad
- 1 bulb of fennel, trimmed and thinly shaved
- 1 handful of fronds of fresh dill
Method
Make the fermented oranges by combining all the ingredients in a sterilised jar
- 4 oranges, peeled and segmented
- 1 tbsp of sea salt
- 1 tbsp of pink peppercorns
Seal and leave for 5 days, opening the jar each day to ‘burp’ it (release the gases that have built up inside)
Combine the feta with the marinade ingredients in a small container, ensuring the cheese is fully covered with oil. Leave for at least a few hours or overnight - the cheese will keep in the oil for 2-3 weeks
- 200g of feta
- Carapelli Extra Virgin Olive Oil
- 1 tsp black peppercorns
- 1 tsp dried oregano
- 1 garlic clove, thinly sliced
- 1 bay leaf, crumbled
- lemon zest, from 1 lemon
Combine the dressing ingredients with 2 tablespoons of fermented orange brine in a clean lidded jar or bowl and shake or whisk to combine
To assemble the salad, arrange the fennel on a plate with some of the orange segments, crumbled feta and dill. Drizzle over the dressing and serve
- 1 bulb of fennel, trimmed and thinly shaved
- 1 handful of fronds of fresh dill
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