Fennel, Harissa, Orange and Olive Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 2-4
This salad of fennel, orange and olives with harissa packs a punch with its chilli dressing. It can be eaten as a side dish to fish or sprinkled with feta and served with bread and houmous for a lighter main.
  • 1 fennel, thinly sliced with a knife or mandoline, reserve the fronds
  • juice half lemon
  • 1 small ridged cucumber, thinly sliced with a knife or mandoline,
  • 2 orange, supremed or thinly sliced
  • 1 tsp harissa paste mixed with 1 tsp olive oil
  • Handful pitted green or black olives approx 50g
  • handful mint, shredded
  • Handful toasted pine nuts
  • Salt and ground black pepper
  1. Place your sliced fennel in a medium sized bowl, squeeze over the lemon juice and add a pinch of salt. Toss all together and let the fennel sit in the juice for 10-15 minutes to soften up.
  2. Meanwhile prep all the rest of your ingredients.
  3. Toss the cucumber into the fennel, along with the orange segments and olives
  4. Mix together the harissa with the olive oil, then pour over the salad ingredients, toss everything together with your hands, to make sure the harissa covers all the ingredients.
  5. Add in the mint, reserved fennel fronds and season with black pepper
  6. Plate up and scatter over the pine nuts
Recipe by Ceri Jones Chef at https://cerijoneschef.com/fennel-orange-olives-harissa/