Orzo, fennel, orange and feta salad recipe

This salad is inspired by a dessert I was taught to make while working for Gualtiero Marchesi in Paris: shaved fennel, crisped in iced water then tossed with orange segments, with pistachios sprinkled on top. You can serve the orzo warm, but I prefer it cold. I recommend doubling the recipe so you can have extra for lunch the next day.

Timings

Prep time: 10 minutes

Cook time: 10 minutes

Serves 

2

Ingredients

• 1 fennel bulb
• 220g dried orzo
• 2 oranges
• 3 tbsp extra-virgin olive oil, or to taste
• 1 tsp lemon juice (optional)
• 80g feta
• 3 tbsp pistachios, finely chopped
• leaves from a small bunch of dill, chopped

Method

1. Slice the fennel as finely as you can, ideally using a mandolin. Sprinkle with a pinch of salt.
2. Cook the orzo according to the packet instructions, drain in a sieve and put under cold running water to cool it rapidly. Drain very well.
3. Meanwhile, segment the oranges. Sit each one on its base and, with a sharp knife, remove the skin and pith, curving the knife down the sides as if it were a barrel. Working over a bowl, slice between the membranes on either side of each segment so the segments fall into the bowl.
4. Toss the orzo in the extra-virgin olive oil, to stop it sticking together, adding the orange segments and shaved fennel. Taste for salt and acidity, adding a little lemon juice if you think it’s needed.
5. Spoon into bowls, crumble over the feta, and sprinkle the pistachios and dill on top.

Recipe from Cooking with Anna: Modern Home Cooking with Irish Heart by Anna Haugh (Bloomsbury, £26)