fennel bulb Archives

Italian recipes

Ragù bianco

: 2½–3 hours

Apple recipes

Curried apple chutney with pork belly espetadas

50 minutes

Chicken recipes

Nacho-fried chicken with coconut-apple slaw

30 minutes

Asian recipes

Asian-style pork belly

1 hour 15 minutes

Great value

Warm orzo salad

15 minutes

Green salad with chipolatas

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

250 g Woolworths pork chipolatas
honey, for coating
100 g Woolworths baby spinach, rocket and watercress salad, washed
1 x 400 g can butter beans, drained and rinsed
100 g celery, sliced diagonally
1 bulb fennel, thinly sliced
80 g fresh peas
100 g mangetout
4 limes, peeled and sliced
2 avocados
200 g baby marrows, thinly sliced lengthways

For the dressing, whisk:

1 t fennel fronds, roughly chopped
1 t celery leaves, roughly chopped
1 lemon, zested and juiced
1 orange, zested and juiced
1 shallot, finely chopped
2 T honey
1⁄3 cup olive oil
1 T wholegrain mustard
sea salt and freshly ground black pepper, to taste

Method

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1. Heat the oil in a pan and fry the chipolatas until golden brown and cooked through, about 8 minutes. Add the honey and shake pan to coat the chipolatas. Set aside.

2. Place the salad leaves on a platter and top with the remaining ingredients.

3. Pour over the dressing or serve alongside the salad in a small bowl.

Find more salad recipes here.

Videography: Romy Wilson
Photograph: Shavan Rahim

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Ragù bianco

Curried apple chutney with pork belly espetadas

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Green salad with chipolatas

Green salad with chipolatas

Ingredients

Method