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Fennel and mandarine salad

Mandarine season is upon us and I couldn't be happier about it. So, I made this fennel and mandarine salad that is a perfect mid-week meal, but is fancy enough to make it to your festive table.

Vegan, soy free, gluten free | Serves 2 | SALADS


  • 100g quinoa
  • 30g almonds -1 fennel
  • 1 spring onion
  • 1 handful of fresh coriander
  • 1 handful of mixed salad leaves
  • 1-2 mandarines


  • 2 tablespoons of olive oil
  • 1/2 teaspoon of each maple syrup and Dijon mustard
  • Juice of 1-2 mandarines
  • Pinch of salt, oregano and garlic granules



1.Cook the quinoa according to the package instructions and let it aside to cool down.

2.Add the almonds in a baking tray and toast them in a preheated oven at 180°C for 3-5 minutes and let it aside to cool down.

3.Cook the fennel in thin slices and chop the spring onion and coriander.

4.Once the almonds are ready, chop them too.

5.For the dressing add all the ingredients in a jar or bowl and combine well.

6.Peel the mandarines and remove any seeds.

7.Asseble the salad and mixing all the components.



*Quinoa can be prepared the day before.

*Serves up to 5 people as a side.

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