Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Buckwheat, Seared Fennel, Blackberry, Feta & Orange Salad with Orange Dressing

Using the sweetest seasonal blackberries, paired with charred fennel and finished with a simple orange dressing, this was so fresh and contains all your five a day. Including Buckwheat and feta makes it filling enough as an evening meal or lunch but it could also be served as a side to fish or chicken.

Serves: 4

Prep: 5 minutes
Cooking: 15 minutes
Total: 20 minutes

Difficulty: easy



80g mixed leaves
200g fresh blackberries
140g Buckwheat
320g water
1 bulb fennel cut into wedges
100g feta cheese crumbled
1 orange, peeled and cut into segments

For the orange dressing:-

2 tbsp extra virgin olive oil
Juice of 1 orange
1 tbsp honey
2 tbsp white wine vinegar


Shake the dressing ingredients together in a jam jar.

Cook the buckwheat by covering it in a pan with the water. Simmer for 8 minutes then set aside with a lid on the pan for 10 minutes so that it absorbs all the water.

Get a frying pan or griddle hot and lightly oil it then char the fennel wedges for 8 minutes turning every 2 minutes.

Combine all the salad ingredients together finishing with the orange dressing.

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