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This colourful salad is extraordinarily moist and refreshing. It was created by the chefs at Ottolenghi in Belgravia and is a big hit there. The trick — boiling a whole orange and blitzing it down to a paste — is very effective for many sauces, salsas and cakes. If you don’t like fennel, replace it with a combination of spring onion and rocket. Serves 6


  • 1 orange
  • 50g honey
  • tsp saffron threads
  • 1 tbsp white wine vinegar
  • about 300ml water
  • 1kg skinless chicken breast
  • 4 tbsp olive oil
  • 2 small fennel bulbs, thinly sliced
  • 15g picked coriander leaves
  • 15g picked basil leaves, torn
  • 15 picked mint leaves, torn
  • 2 tbsp lemon juice
  • 1 red chilli, thinly sliced
  • 1 garlic clove, crushed
  • salt
  • black pepper

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