Orange, Fennel and Feta Noodle Salad

Preparation time: 10 minutes | Cooking time: 30 minutes | Serves: 2

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  • ¼ cup flaked almonds
  • 1 packet Slendier Spaghetti Style
  • 1 fennel bulb
  • 1 bunch watercress
  • 1 bunch flat leaf parsley
  • 2 sticks celery
  • 1 orange
  • 2 tbs extra virgin olive oil
  • 1 tbs white wine vinegar


  1. Place a small, non-stick frypan over medium–high heat. Add the flaked almonds and toast, stirring frequently, until golden brown. Transfer to a plate lined with paper towel and set aside to cool.
  2. Prepare the Slendier Spaghetti Style according to the directions on the packet. Drain well, then pat dry with paper towel. Place into a large mixing bowl.
  3. Trim the top of the fennel bulb and discard the fronds. Remove the tough outer layers and discard. Slice the fennel in half lengthways and, using a mandolin or sharp knife, slice into paper-thin slices. Add to the mixing bowl.
  4. Trim the base and tough lower stalks from the watercress. Pick the watercress into small springs and add to the mixing bowl.
  5. Trim the celery sticks, slice thinly and add to mixing bowl.
  6. Zest or finely grate the orange skin and place the zest into a small mixing bowl. Set aside until needed.
  7. Using a small, sharp knife, peel the skin and all the pith from the orange. Slice the orange segments away from the membranes and add to the mixing bowl. Toss to combine the salad ingredients.
  8. Add the olive oil and the vinegar to the bowl of orange zest and whisk to blend. Drizzle the dressing over the salad and toss well to coat. Season salad to taste with salt and pepper.
  9. Place the salad into serving bowls and sprinkle with the toasted almonds. Dot a few small pieces of feta or goat curd on top and serve.

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