Fennel, orange and burghul salad

Ingredients (serves 8)
* 1/2 cup (80g) burghul*
* 2 large (about 530g each) fennel bulbs
* Juice of 1 lemon
* 1/2 bunch dill, chopped
* 3 green onions, thinly sliced
* 100g anchovy-stuffed Spanish green olives
* 1 tbs white wine vinegar
* 1/4 cup (60ml) extra virgin olive oil
* 3 blood oranges, peeled, thinly sliced into rounds**


Method
1. Place burghul in a bowl. Pour over 1/2 cup (125ml) cold water and stand for 20 minutes.
2. Trim tops from fennel, reserving green fronds. Cut fennel in half then shave thinly with a mandolin or knife. Toss shaved fennel in a bowl with lemon juice.
3. Combine soaked burghul, fennel, dill, onions and olives in a bowl. In another bowl, whisk together vinegar and oil and season to taste with salt and pepper. Pour mixture over salad. Scatter with reserved fennel fronds and toss gently to combine. Layer on a platter with orange slices.

Notes & tips
* Burghul (cracked wheat) is available in supermarkets and health-food stores.
* If blood oranges are unavailable substitute regular oranges.

Source
Notebook: - Page 142
Recipe by Sophia Young