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Orecchiette and Fennel Salad


  • 250 g Orecchiette cooked al dente (8 mins)

  • 5 fingers Baby Fennels

  • 5 Zucchini Flowers split in half

  • 1/2 bulb Fennel slice paper thin in the mandolin

  • 2 White peaches sliced chunky

  • 10 sprigs Watercress

  • 200 g Fresh Goats Curd

  • 1 tbsp Sherry Vinegar

  • Baby Shiso to finish


  • 1.

    Blanch zucchini flowers in boiling water for six seconds and then cool in ice water.

  • 2.

    Mix all ingredients, except orechiette and goats curd, in a mixing bowl and season.

  • 3.

    Add hot pasta and a drizzle of olive oil.

  • 4.

    Spread goats curd in centre of serving plate.

  • 5.

    Place salad on top and then the baby shiso to finish.

  • 6.

    There is no pepper in this recipe as the watercress is very peppery already.

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