Name: Witlof, fennel & zucchini salad with orange dressing
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 2 green zucchini (180g), sliced thinly lengthways; 1 tablespoon extra virgin olive oil; 2 teaspoon chopped fresh oregano leaves; 2 witlof (belgian endive) (300g), trimmed, leaves separated; 1 fennel bulb (300g), green fronds reserved, sliced thinly; 2 oranges (480g), peeled, sliced crossways; 1 beetroot (200g), peeled, cut into matchsticks; 180 gram tub persian feta, drained; 1 cup (250ml) freshly squeezed orange juice; 1 clove garlic, crushed; 1 1/2 tablespoon sherry vinegar; 1 tablespoon olive oil

Ingredients

2 green zucchini (180g), sliced thinly lengthways

1 tablespoon extra virgin olive oil

2 teaspoon chopped fresh oregano leaves

2 witlof (belgian endive) (300g), trimmed, leaves separated

1 fennel bulb (300g), green fronds reserved, sliced thinly

2 oranges (480g), peeled, sliced crossways

1 beetroot (200g), peeled, cut into matchsticks

180 gram tub persian feta, drained

1 cup (250ml) freshly squeezed orange juice

1 clove garlic, crushed

1 1/2 tablespoon sherry vinegar

1 tablespoon olive oil

Method

1.Make orange dressing. Simmer juice in a small saucepan, uncovered, for 8 minutes or until reduced to ¼ cup. Transfer to a small bowl; whisk in garlic, vinegar and oil until combined. Season to taste.

2.Place zucchini, oil and oregano in a medium bowl; season, toss gently to combine.

3.Heat a barbecue (or chargrill pan or grill) to high. Barbecue zucchini for 2 minutes each side or until browned and almost tender.

4.Layer witlof, fennel, zucchini, orange and beetroot on a platter or shallow serving bowl. Season to taste. Sprinkle with feta and drizzle with orange dressing. Top with reserved fennel fronds.