Citrus fruits and fennel always go well together. This recipe uses Tesco Finest clementines, which are hand-selected when perfectly ripe for an intensely sweet flavour, and is loosely inspired by a Sicilian salad – an Italian classic. I’ve added spices and a creamy Tesco Finest Italian burrata, a luxurious cheese from the Puglia region, to take the dish to another level. The Tesco Finest Sicilian extra-virgin olive oil creates an indulgent, rich dressing that’s also spicy from the chilli. A quick one to throw together but really impressive – it’s an absolute favourite of mine.
Prep 20 min
Cook 10 min
Serves 2
1 large bulb of fennel
4 Tesco Finest clementines or sweet easy peelers
30g flaked almonds
½ tbsp coriander seeds
5 tbsp Tesco Finest Sicilian extra-virgin olive oil
1 tbsp cider or sherry vinegar
1 tbsp soft brown sugar
1 heaped tsp dried chilli flakes
½ small bunch parsley, chopped
1 Tesco Finest Italian burrata
Slice the fennel as thinly as you can, using a mandoline, sharp knife or peeler. Keep the green fennel fronds for later.
Peel the clementines and cut them into slices across the segments. Put these into a large bowl along with the fennel. Toast the almonds in a dry frying pan for 5 minutes or until golden brown. Remove from the pan and leave to cool. Toast the coriander seeds for a few minutes then gently crush using a pestle and mortar.
In a bowl, whisk together the olive oil, vinegar, sugar, chilli flakes and a good pinch of salt. Toss the fennel and clementines with half the dressing, the coriander seeds and half the almonds. Toss through the parsley.
Arrange the salad on a large platter and top with the burrata cheese. Drizzle over the remaining dressing, almonds and a good pinch of salt. Finally, chop the reserved fennel fronds, and sprinkle on.
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