Crusted polenta tart with pesto, courgette & gruyère
A gluten-free polenta base makes this cheesy tart much lower in fat than traditional pastry – delicious served hot or cold
Orange, fennel & rocket salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 1 fennel bulb
- 2 large oranges
- 1 small red onionthinly sliced
- 2 big handfuls rocket
- 1 tbsp olive oil
- 1 tbsp wholegrain mustard
Nutrition: per serving
- kcal100low
- fat4glow
- saturates0glow
- carbs11g
- sugars11g
- fibre5g
- protein3g
- salt0.3g
Method
step 1
Using a mandolin or a sharp knife, shred the fennel into thin slices.
step 2
Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.
step 3
Tip the onion into a bowl with the fennel, orange segments and rocket leaves.
step 4
To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.
