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Chickpea, Fennel & Manchego Salad

Chickpea, Fennel & Manchego Salad

Chickpea, Fennel & Manchego Salad

Serves 6

3 fresh Iranian dates, stoned and roughly chopped
2 Ortiz anchovies , roughly chopped
1 clove garlic, crushed
½ cup water
2 tsp orange zest, finely grated
Juice of one orange
2 Tbsp Romulo sherry vinegar
4 Tbsp extra virgin olive oil (EVO)
Sea salt and freshly ground black pepper
2 oranges
1 large fennel bulb, julienned with fronds reserved
325g jar El Navarrico chickpeas , drained
1 radicchio lettuce, shredded
 8-10 slices Serrano ham
½ cup Torres Marcona almonds  roughly chopped
4 fresh dates, thinly sliced


To make the dressing put the dates, anchovies, garlic and water in a small saucepan and bring to the boil. Simmer until it forms a soft paste and most of the liquid has evaporated. Place in a small food processor, add the orange juice and zest, sherry vinegar and EVO and blend until smooth. Season to taste.

To make the salad, peel the oranges with a knife to remove all the pith, then cut between each membrane to segment the orange, reserving the segments.

Place the fennel and chickpeas in a bowl and toss with half the dressing. Transfer to a serving platter and scatter over the radicchio and oranges. Tuck the Serrano ham amongst the salad and shave over the Manchego cheese . Scatter with the almonds, sliced dates and fennel fronds. Drizzle with the remaining dressing or serve separately.

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