Orange, Fennel and Dill Salsa
The perfect accompaniment to your favourite dish! Zesty and fresh, it never disappoints!
Recipe from Green Fire by Frances Mallman
Ingredients:
- 2 cara cara oranges
- A handful of fresh dill leaves, finely chopped
- 1 small fennel bulb, finely diced
- 1½ teaspoons fennel seeds, toasted
- ¼ cup extra-virgin olive oil
- Coarse salt
Method
- Slice both ends off the oranges and, with a sharp knife, peel them through the pith right down to the flesh. Hold an orange over a bowl, cut the segments from between the membrane, letting the segments and juice fall into the bowl; discard the membrane. Repeat with the second orange.
- Tear the segments into small pieces and add the dill, diced fennel, and fennel seeds. Whisk in the olive oil and season to taste with salt.