145g FAGE Total, FAGE Total 2%, or FAGE Total 0%
2 tablespoon fresh orange juice, strained
1 tablespoon red wine vinegar
1 teaspoon honey
1 teaspoon fine sea salt
¼ teaspoon black pepper
1 red grapefruit
2 large fennel bulbs, very thinly sliced, fronds reserved
25g chopped toasted pistachios
2 tablespoon small fresh mint leaves
Finely chopped fennel fronds, to taste
- In a large bowl, whisk together FAGE Total, orange juice, vinegar, honey, salt, and pepper.
- Cut a small slice from the top and bottom of the orange and grapefruit so they stand upright on a cutting board. Use a sharp knife to cut away the peel and white pith, following the contour of the fruit to expose the flesh. Cut out the segments by cutting on either side of the white membranes running up and down the fruit. Discard the leftover white membranes.
- Add fennel and orange and grapefruit segments to Yoghurt mixture and toss well to coat.
- Sprinkle salad with pistachios, mint, and fennel fronds and serve immediately or store refrigerated in a covered container up to 3 days.