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Serves 3 people
Cooking time 30–45 minutes
Vegetarian, gluten-free and egg-free

Recipe Invite a spring feeling to your kitchen with a fresh, mouthwatering salad from ARKET spring menu. Sweet notes of citrus-baked fennel marry with protein-rich quinoa and a satisfying zing of fresh cheese with dill and chive pesto.

Chef Martin Berg composed this naturally gluten-free, vegetarian salad as a perfect lunch proposition to enjoy on your own or with company. With a few simple steps, you can now prepare it at home. To make the salad vegan, replace the fresh cheese with your favourite dairy-free alternative.   

Recipe Ingredients

2 large fennel bulbs 
2 oranges (1 sliced, 1 zested and juiced) 
300g cooked quinoa (150g uncooked quinoa) 
250ml + 2tbs olive oil 
50g chives 50g dill + a few leaves for garnish 
200g cream cheese 
70g spinach 
70g romaine, cut in strips 
70g rocket 
45g walnuts, coarsely chopped 
1/2 large lemon, juiced and zested 
Freshly cracked pepper 
Salt to taste

Method Citrus-baked fennel and quinoa salad

step 1 Cut each fennel bulb into 6 wedges. Place them in a deep oven-safe dish or baking tray. Zest and juice 1 orange and add it to the dish together with 2tbs olive oil, salt and pepper, and mix until evenly coated. Bake at 170°C for 30–45 minutes or until tender.

step 2 Bring salted water to a boil. Add 150g quinoa and simmer for 10 minutes. After 10 minutes, turn off the stove. Let quinoa soak for 10 more minutes. Strain and pour cold water until cooled down.

step 3 Cut the dill stems off, cut the chives in half. Throw them in a blender together with 250ml olive oil and 7g salt, and mix until smooth. This pesto will keep in the fridge for 4 days.

step 4 Mix 200g fresh cheese with 40g dill & chive pesto. Add the lemon juice and salt to taste. Mix the ingredients together in a mixing bowl with a rubber spatula. Set aside.

step 5 Rinse the salad, cut romaine into 1cm strips. Mix and set aside in the fridge while you prepare the rest of the ingredients.

step 6 Cut the ends off and peel the orange with a knife. Cut it in half and then slice it.

Step 7 How to assemble


Spread the cheese around the bowl, ARKET style. Add the salad mix, pieces of fennel and orange slices. Sprinkle the quinoa around and top with chopped walnuts, chive & dill pesto and lemon zest. Finish off with some freshly picked dill, milled pepper and salt flakes.

Our vegetarian recipes § Search


Food Proudly presenting a new collection of simple, plant-based recipes by our Head Chef, Martin Berg. The recipes journey through the different seasons of the year, celebrating natural ingredients and a mindful way of food preparation.

The recipes are extracted from our second and first cookbook and emphasises traditional methods and healthy, ethically produced ingredients while consciously combining local recipes with influences from around the world. These recipes are our invitation to embrace seasonal vegetarian cooking and choose natural flavours for a way of eating that promotes our health and the wellbeing of the planet.

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