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Ingredients
- ½ medium fennel bulb
- 25g baby spinach leaves
- 1 large orange or 2 tangerines, peeled and divided into segments
- ¼ small red onion (optional)
- 1 tsp flaked almonds
- 12g sultana grapes
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1 tsp honey or liquid coconut sugar
- 1 tsp white wine vinegar
- ½ harrisa paste
Directions
- Chop fennel bulb finely, slice red onion, and combine with salad leaves, orange segments and almonds.
- Mix all dressing ingredients together and mix well; add to salad and toss to coat.