Serves 2-3
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  1. Slice the orange into circles on a chopping board, saving the juice.
  2. Mix the orange juice with the vinaigrette, season to taste with salt and black pepper, and set aside.
  3. Cut the fennel, beetroot and radishes into very thin slices, toss in the orange vinaigrette and set aside for five minutes. Then mix in the leaves.
  4. Add your salad to a nice serving platter, add the orange slices, scatter the hazelnuts and goat’s cheese over the top, and serve.

Test Kitchen Tip: We love to use a clean jam jar to shake up dressings. Shaking ensures they’re mixed well. 

You can keep this salad – but make sure to store each part separately to stop it from going soggy. Store the vinaigrette in a jam jar in the fridge, squeeze the juice of a lemon over the thinly chopped veg and store in an airtight container. When ready to eat, mix and add the remaining ingredients. 

Nutrition Facts

Per serving: 250kcals, 15.4g fat (3.2g saturated), 26.6g carbs, 15.8g sugars, 6g protein, 7.3g fibre, 0.095g sodium

Gluten-freeSaladsLunch & snacksLow-fatMake it HealthyVegetarian

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