This hearty summer salad is made to freshen up your home in the summer and spring season. This special recipe will add a rich colour to your table setting. Hanna Hygge in summer is all about open doors, fresh air, picnics and outdoor table settings. This green salad with radicchio, orange and hummus makes for the perfect, fresh and healthy dish.
1 iceberg lettuce
1 small radicchio
4 tablespoons whole almonds
2 large fennel bulbs, fronds reserved
2 tablespoons olive oil
4-5 tablespoons hummus
Freshly squeezed lemon juice
Dukkah, to serve
Step One: Wash the lettuce well and store in a large covered bowl filled with water in the fridge.
Step Two: Toast the almonds in a dry frying pan, tossing until they are lovely and golden and smelling like a toasted nut should.
Step Three: Slice the fennel, using a sharp knife or mandolin and set aside in a bowl of cold water so it does not brown. This can be stored in the fridge until ready to use.
Step Four: Peel the oranges, using a sharp knife and remove any bitter white pith. Cut into slices 5mm thick.
Step Five: Smear the hummus across one end of a large platter. Heap the lettuce at the other end of the platter and then scatter over the fennel and orange. Squeeze the lemon juice over the top and a drizzle of extra virgin olive oil.
Step Six: Sprinkle with dukkah, to finish.