I haven’t cooked much since we’ve been back from Iceland, mostly due to the humidity. As the plane was landing we listened to the usual pleasantries from the pilot, ” welcome to London Stansted, local time is approximately 19.30, temperature 27C.” 27! At 7.30? Has the summer happened while we’ve been away? Of course, I’m not complaining or anything, us Brits should celebrate whatever we can get. It was a stark contrast though, leaving the cool, clear, crispness of Iceland and plunging into the sticky city. Straight off the express train and a run for the bus, which was packed, by the way. Squeeze our way on only for the driver to promptly get off and start an argument with a cabbie in the next lane. Welcome home.
So we are mostly eating raw foods at the moment, salads filled with refreshing ingredients and the odd piece of fish. Poppy seeds are my ‘new thing’ and they work really well in this perky little dressing. I love their little flecks against the orange and fennel. I threw in some purple radish shoots which added a nice peppery element but you could easily do without. A nice little twist on a classic Sicilian salad. We ate it with a piece of pan fried haddock, which I managed to coax Chris into cooking, such is my summer oven fear.
Fennel and Orange Salad with Raspberry Vinegar and Poppy Seed Dressing
4 small oranges
2 small fennel bulbs
Small handful purple radish shoots (optional)
1 tablespoon raspberry vinegar
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons poppy seeds
Salt and pepper
- Finely slice the fennel and segment the oranges. Combine in a bowl with half the radish shoots.
- To make the dressing, whisk together the raspberry vinegar, lemon juice and olive oil in a bowl. Add salt, pepper and the poppy seeds and mix again. Add to the salad to taste. Sprinkle the remaining radish shoots on top.