There are dishes that nourish the body — and then there are dishes that transport you. One bite of this Octopus Salad with ...

Slice whole oranges horizontally, and then cut each slice into quarters. In a large salad bowl, combine fennel, orange slices, parsley, olives, pistachios and lemon zest. Drizzle with olive oil ...

Finely slice the fennel, lengthways, and toss it into the bowl containing the dressing, with the reserved fronds. Add the onion, orange slices and mint. Toss the salad and scatter the pomegranate ...

In a large bowl, assemble the salad: Place endive on a serving plate. (A starburst pattern looks really nice.) Add a layer of jicama slices. Drizzle on some dressing, then sprinkle with fennel ...

Preheat oven to 220°C. 1 Trim beetroot. Wrap beetroot in foil and place on an oven tray. 2 Combine the salt, fennel seeds and orange rind in a small bowl. 3 Using a very sharp knife, score the rind at ...

Pour half the dressing into the bowl and toss the salad. Drain the fennel, reserving a few orange slices for decoration, and toss into the salad. Sprinkle over the sunflower seeds and pine nuts.

A take on the ever-popular Cypriot grain salad, our version makes the most of seasonal autumn produce with the addition of figs, pomegranate and fennel. Serve as a side ... plus 2 tbsp juice Finely ...

Method Season the salmon skin with salt Grill skin side up for six minutes on one side, turn over and grill for a further two minutes In a bowl add the very fine shaved fennel with the lemon juice ...