Food Culture / Recipes

Fennel, Wakame and Orange

This is a quick easy salad especially if you have the fired wake to hand already.


  • 1 fennel
  • 2 orange
  • 20g umeshu
  • 1 packet dried wakame (dulse or other dried seaweeds work also)
  • smoked salt
  • 150g obione
  • 1 lemon


  1. First off heat 100g of oil in a pan to 190c and fry off a small handful of wakame for about 30 seconds remove from oil onto paper to soak up oil.
  2. Slice on a mandolin or with a knife the fennel from the top to bottom (as opposed tossed to side) it is more palatable raw this way.
  3. Segment the oranges and make sure the obione is washed well.
  4. Toss the orange, fennel and obione in a bowl and dress with lemon juice, olive oil and smoked salt. Take a bowl and put the umeshu at the bottom with the salad on top, finish with the fried wakame.
About Author

Edward Delling-Williams discovered his natural talent and love of cooking when he began working in his local village pub near Bristol.