This salad is very nutritious and fresh. The sliced and fried pumpkin chips give a crunchy tone.

Serves: 4 Prep. time: 20′ Cooks in: 10′ Ready in: 30′

mixed green salads (spinach, lettuce etc), chopped
1 fennel bulb, chopped
½ orange, sliced
1 cup grape
100 g Graviera cheese or Gruyere, diced

For the dressing
½ orange, juiced and zested
8 tbsp extra-virgin olive oil
1 tbsp honey
2 tbsp lemon juice
salt, white pepper
1 pinch fennel seeds, crushed

For the pumpkin chips
100 g pumpkin, thinly sliced
flour for dusting
vegetable oil for frying

Step 1
Dust pumpkin slices with flour and fry for a few minutes on both sides in hot oil. Drain on kitchen paper.

Step 2
In the meantime prepare the dressing: Whizz all ingredients until well combined. Stir in chopped fennel for 10 minutes. Drain and reserve the dressing.

Step 3
Mix all salad ingredients in a large serving bowl. Drizzle with dressing and garnish with chips. Serve immediately.

Photo: Vangelis Paterakis – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Πράσινη σαλάτα με φινόκιο, πορτοκάλι, σταφύλια και τσιπς κολοκύθας