Orange and Fennel Pasta Salad

Preparation:   10 minutes
Cooking:   10 minutes

Serves 4

2 cups penne pasta, cooked

1 large fennel bulb, trimmed and sliced

2 navel oranges, peeled and sliced

1 bunch English spinach, roughly chopped

2 tblspn olive oil

2 tblspn red wine vinegar

1 tspn poppy seeds
Grilled pork chops and fresh crusty bread, to serve
Freshly ground black pepper, to taste





Place cooked pasta, fennel, oranges and spinach in a large bowl. Drizzle with olive oil and vinegar. Toss well to combine. Sprinkle with poppy seeds. Serve with grilled pork chops, fresh crusty bread and pepper to taste.