Home » Orzo, fennel, orange and feta salad recipe

Orzo, fennel, orange and feta salad recipe

by Marko Florentino
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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.


Prep time: 10 minutes

Cook time: 10 minutes




  • 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


  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)

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