Ingredients:
- 4 small blood oranges, peeled & thinly sliced
- 1 small fennel bulb, thinly sliced
- 3 tbsp roasted walnut oil
- 2 tbsp dukkah spice*
- 1 tbsp lemon juice
- pinch of salt & black pepper
- a few fresh mint leaves
Directions:
- In a huge salad platter, arrange sliced blood oranges and fennel. Sprinkle with dukkah, salt and black pepper. Drizzle some lemon juice and roasted walnut oil. Finish it off with a few fresh mint leaves!
*An Egyptian-Middle Eastern spice mix consisting of a mixture of herbs, nuts, usually hazelnut, and spices. It is typically used as a dip with bread or fresh vegetables, and eaten as an hors d’œuvre. Pre-made versions of dukkah can be bought in the spice markets — via Wikipedia.
Here’s hoping that the snow melts down as soon as possible up North. And praying for Trader Joes to open in Orlando. Priorities much?
Seriously. It’s high time they do that 😉
Where do you usually shop for groceries? Pretty sure I’m not the only one with a long list…