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Citrus Salad, Chicken Tenderloins and Cous Cous

Recipe by Dezi Cooks

  • 1 fennel bulb
  • 2 blood oranges
  • 1 navel orange
  • 50 g mixed salad leaves
  • 1 sprig spring onion
  • 6 tbs olive oil
  • 3 tbs white wine vinegar
  • 1 kg of chicken tenderloins
  • 2 large or 3 grated garlic cloves
  • 1/2 tsp sweet paprika
  • generous drizzle of olive oil
  • salt and cracked black pepper to season
  • 1 cup cous cous
  • 1 cup boiling hot water
  • large handful grated chopped flat parsley
  • third of a cup toasted almond flakes
  • olive oil
  • juice of half a lemon
  1. Remove the skin of the oranges and slice into .5 cm round discs (also add the juice into a bowl). Remove the outer layer of the fennel and remove the core. Use a sharp knife to slice the fennel thinly and add the mixed lettuce leaves.
  2. Chop the spring onion on the diagonal and sprinkle over the top.
  3. Dress the salad with a drizzle of olive oil, splash of white wine vinegar and a pinch of salt. Lastly sprinkle some fennel fronds over the top.
  4. Combine ingredients for chicken marinade and refrigerate for a minimum of 30 mins. Cook chicken tenderloins on the BBQ until golden and cooked through.
  5. For the Cous Cous salad, add cous cous to a bowl with a pinch of salt before adding boiling hot water. Cover with a plate and allow to rest for a minimum 20 minutes.
  6. Add flat parsley and toasted almond flakes. Finish with a drizzle of olive oil and lemon juice.

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