Ingredients
Vegetarian, Gluten-free, Egg-free 
15 minutes preparation time 
6-8 Salad
- 2 handfuls mixed leaves
- 1/2 small fresh fennel bulb, very finely sliced with a mandolin or sharp knife (reserve fronds for garnish)
- 1 small fresh beetroot, peeled and very finely sliced into rounds with a mandolin or sharp knife
- 2 oranges (navel, blood orange, Cara Cara or a mix), skin sliced off using a knife, and orange sliced into 1cm rounds
- 1 firm ripe avocado, peeled and sliced into 8ths
- 100g goat cheese
- 1 tablespoon capers
- 2-3 tablespoons roasted slivered almonds
Dressing
- 2 tablespoons extra virgin olive oil
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 tablespoon maple syrup or honey
- 1 small shallot, finely diced (about 1 tablespoon)
- Pinch salt to taste
- Pinch of aleppo pepper or chili flakes to taste, optional
Method
Make the dressing
- In a small jar, combine all dressing ingredients. Shake well to emulsify, or whisk together in a small bowl. Set aside until ready to use.
Assemble the salad
- Spread the mixed leaves over a large serving platter.
- Layer the fennel, beetroot, orange segments, and avocado over the leaves.
- Scatter over the goat cheese, capers, roasted slivered almonds and reserved fennel fronds.
Finish and serve
- Just before serving, spoon the dressing over the salad.
NOTES
- For extra colour and flavour, use a mix of orange varieties such as blood oranges and Cara Cara.
- If your beetroot is particularly firm, slice it with a mandoline for paper-thin pieces.
- Goat cheese can be swapped for feta or omitted for a dairy-free version.
- This salad is best assembled fresh and dressed right before serving to keep the leaves crisp.
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