Winter citrus & fennel salad with BatchMade pickled fennel

• 1 fennel bulb
• 1/2 jar of BatchMade pickled fennel
• 4 tbsp extra virgin olive oil
• 1 tbsp honey
• flaky sea salt
• 3 blood or navel oranges 
• 40g red onion, peeled and sliced into thin rounds
• 40g pitted black olives
• 30g toasted almonds, roughly chopped
• 4g fresh mint leaves

• Heat a medium-sized saute pan over medium heat. If you need to, cut the top fronds from the head of fennel and reserve as a garnish. Cut the bulb through the root end into 12 or so wedges so that the wedges stay intact.
• Add 1tbsp olive oil to the pan and then place the fennel wedges in the pan, in one flat and even layer. Brown both sides (about 2-3 mins each side) and then turn off heat. Add honey and some salt and toss the fennel through the mixture. Set aside to come to room temperature.
• Peel the oranges by cutting a thin sliver from each end so that each one sits flat on the board. Then, using a small sharp knife, gently follow the curve of the orange, cutting off any white pith while leaving as much fruit as possible. Slice into 1cm thick slices, discarding any seeds that you can see. 
• Rinse the red onion under cold running water for a couple of seconds to neutralise some of its harshness.
• Drain BatchMade pickled fennel reserving the brine. 
• Arrange cooked fennel and orange slices on your platter and  sprinkle with onion, pickled fennel, olives, almonds and mint leaves. Roughly chop some of the fennel fronds (if you have them) and use as an extra garnish. Evenly sprinkle the whole salad with balance of olive oil and 2 tbsp of reserved brine before serving. 

There is so many ways to use BatchMade pickled fennel. If you've run out, buy some now.

I'll be back soon with some more recipes, but in the meantime, you can always check out what's new and in season here. 

(Photo credit and original recipe from Syd Morning Herald)

Enjoy your jams x Sam I Jam