Summer SALADS

These summery salads are as delicious as they are colourful – perfect for BBQs and garden picnics

- KEIRON GEORGE

CRUNCHY FIG AND FENNEL SALAD

This bowl of pure sunshine is bursting with summer flavors. An easy, make-ahead dish.

SERVES 4

150g (5oz) bacon

2 small oranges

225g pre-cooked red and white quinoa pouch

1 fennel bulb, trimmed and sliced

2tbsp fine breadcrumbs

75g (2½oz) watercress

4 black figs, quartered

1tbsp olive oil

1tsp Dijon mustard

1 Grill the bacon until crisp then set aside. Using a small serrated knife, peel, and segment the oranges over a bowl to catch the juices. Once all the segments are removed, squeeze the pith to get as much juice as possible.

2 Put the quinoa in a large bowl and stir with a fork. Cut the bacon into smaller pieces and add to the bowl with the fennel, breadcrumbs, and watercress. Stir and transfer to a serving plate. Top with orange segments and figs.

3 Whisk the oil and mustard into the orange juice and season. Drizzle over the salad and serve.