Shaved fennel, orange, candied pecans and toasted millet

Prep Time: 10 mins
Cooking Time: 35 mins
No of Serves: 6

Recipe courtesy of Campbell's Kitchen



1 cup millet Candied Pecans

2 cups Campbell’s Real Stock – Salt-Reduced Chicken

1 lemon, juice and zest

3 Tbsp olive oil

2 medium fennel bulbs, thinly sliced (2 ½ cups)

1 small red onion, peeled, thinly sliced

3 small oranges, peeled, thinly sliced

2 Tbsp mint leaves

1 Tbsp flat-leaf parsley

Candied pecans

½ cup pecan halves

1 Tbsp pure maple syrup

½ tsp sugar

½ tsp salt

1 pinch cayenne pepper

Nutrition Information (per serve)

Energy 1409 kJ (337 calories)
Protein 7g
Total Fat 18g
Carbohydrates 34g
Saturated Fat 2g
Sugars 12g
Dietary Fibre 6.5g
Sodium 443mg


Preheat oven to 180oC. Toss pecans with maple syrup in a small bowl. Add sugar, salt and cayenne; toss to coat. Spread coated nuts onto an oven tray lined with baking paper and roast for 5-10 minutes. Set aside to cool.

While the oven is still hot, spread 1 cup of millet onto a baking tray and toast for 5 minutes. Bring 2 cups of Campbell’s Real Stock to boil in a medium saucepan. Add toasted millet; cover, reduce heat to medium-low and simmer until all the water is absorbed, about 20 minutes. Rinse in a fine colander and set aside to cool.

Whisk together lemon juice and olive oil in a large bowl. Add cooled millet, shaved fennel, orange slices, mint and parsley. Toss lightly to combine. Garnish with extra herbs and candied pecans.

Recipe courtesy of Campbell’s Kitchen, from
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