Chickpea, fennel and witlof salad
1 medium fennel bulb (300g)
120g canned chickpeas, drained and rinsed
1 Belgian endive, leaves separated
125g avocado, thinly sliced
20g walnuts, lightly toasted, chopped
2 tsp coarsely chopped fresh chives
For orange dressing, mix:
½ tsp finely grated orange rind
2 tbsp freshly squeezed orange juice
1 tbsp honey
½ tsp Dijon mustard
1 small clove garlic, crushed
2 tsp chopped fresh chives
Reserve fronds from fennel.
Using a mandolin or V-slicer, shave fennel into thin slices.
Toss fennel in a medium bowl with chickpeas, endive and avocado.
Toss in half the dressing and arrange the salad on a platter.
Drizzle with remaining dressing.
Sprinkle with nuts, reserved fennel fronds and chives.