1. Trim and peel the oranges. Slice into segments. Place in a stainless steel mixing bowl. Cover and refrigerate until needed.
To prepare a la carte:
1. Place 1 tsp. of olive oil on a heated flat griddle. Place 60 g of sliced fennel on the griddle. Cook until tender. Season to taste with salt and pepper. Place in a warmed stainless steel mixing bowl. Add 60 g of orange segments, 25 g of olives and ½ tsp. chopped parsley. Sprinkle ½ tsp. of zesty seasoning on top of the mixture. Toss to combine.
2. Brush both sides of the bread with 1 Tbsp. of olive oil. Grill on both sides until golden-brown. Spread 85gm of hummus on one side of the bread. Place on a serving plate. Top with the fennel mixture. Sprinkle with 14gm of walnuts. Garnish with a fennel frond.
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