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Shaved fennel, orange, candied pecans and toasted millet

Serves: 6 people
Prep time:
Cooking:

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Ingredients

  • SALAD
  • 1 cup millet
  • 2 cups  Campbell’s Real Stock – Salt-Reduced Chicken
  • 1 lemon, juice and zest
  • 3 tbsp olive oil
  • Dash of salt
  • 2 medium fennel bulbs, thinly sliced (2 ½ cups)
  • 1 small red onion, peeled, thinly sliced
  • 3 small oranges, peeled, thinly sliced
  • 2 tbsp mint leaves
  • 1 tbsp flat-leaf parsley
  • CANDIED PECANS
  • ½ cup pecan halves
  • 1 tbsp pure maple syrup
  • ½ tsp sugar
  • ½ tsp salt
  • 1 pinch cayenne pepper

Method

  1. Preheat oven to 180°C. Toss pecans with maple syrup in a small bowl. Add sugar, salt and cayenne; toss to coat. Spread coated nuts onto an oven tray lined with baking paper and roast for 5-10 minutes. Set aside to cool.
  2. While the oven is still hot, spread 1 cup of millet onto a baking tray and toast for 5 minutes. Bring 2 cups of Campbell’s Real Stock  to boil in a medium saucepan. Add toasted millet; cover, reduce heat to medium-low and simmer until all the water is absorbed, about 20 minutes. Rinse in a fine colander and set aside to cool.
  3. Whisk together lemon juice and olive oil in a large bowl. Add cooled millet, shaved fennel, orange slices, mint and parsley. Toss lightly to combine. Garnish with extra herbs and candied pecans.

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