Recipe by Melie’s Kitchen
Dressing
Ingredients:
Juice of 1 blood orange
Juice of ½ lemon
2 Tbsp extra virgin olive oil
1 Tbsp runny honey
1 clove garlic, minced
Salad
Ingredients:
⅓ cup walnuts pieces
1 handful dried dates, roughly chopped
Extra virgin olive oil, for frying
100g pomegranate arils
2 oranges, peeled & thinly sliced into rounds
1 small fennel bulb, cut in half lengthways & thinly sliced
1 head purple lettuce, leaves picked
1x 125g ball burrata or buffalo mozzarella
Fresh dill, to garnish
Method:
Dressing: Combine all the ingredients together in a bowl with 1 tso flaky salt.
Salad: Heat a drizzle of olive oil in a small pot on medium heat. Add the walnuts and toast for 2 minutes, until golden. Add the dates and season with salt. Cook for a further 1 minute, then remove from heat and transfer to a bowl. Add the pomegranate arils and toss together.
Arrange the orange slices, fennel and lettuce over a serving platter. Tear the burrata or mozzarella over the top of the salad. Scatter over the walnut mixture and garnish with dill. Drizzle over the dressing just before serving.
