Name: Orange Fennel Salad with Pralined Almonds & Smoked Paprika
Yield: Serves 8
Ingredients: 80 g flaked almonds; ½ tsp smoked paprika; 100 g castor sugar; dust of smoked paprika for garnish; flaked sea salt to taste; a good handful of watercress; 2 large fennel bulbs, very finely sliced; 6 medium oranges, if you have cara cara or blood oranges use one or two of these for pretty citrus-y layers; 10 g picked mint leaves; 80 g soft Danish feta, gently broken into bite-sized lumps; 2 tbsp orange juice; 3 tbsp white wine vinegar; leaves from a sprig of thyme or a pinch of dried thyme; 3 tsp honey; 1 tsp toasted cumin seed; 8 tbsp olive oil; 1 tsp smoked paprika

Preparation info

Serves
8

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

I made this salad for a Convivium event in 2016, a gathering of chefs, held on the Badenhorst family’s beautiful farm, Kalmoesfontein, on the Cape’s West Coast. All the clever young chefs were making delicious and ingenious things – raw or on the fire. Afterwards there were photographs with all the offerings and cheffy tattoos on display. I looked at the scene and thought, “I might not have visible tattoos to show but this salad says all I want to say!” The smoked paprika is the surprise. I