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Salad recipe with a twist: Spicy ruby, blood and navel orange salad

This week we’ve brought you a recipe from Belinda Jeffery’s The Salad Book.  As the British summer sun overtakes the skies and inspires us all to pack a blanket and head to the park, we’ve found the perfect citrus fruit salad recipe to both refresh and tickle your taste buds

There is just a small window of opportunity in the year when navel, blood and ruby oranges are all ripe and sweet at the same time. During those few weeks, one, two or all three of these beautiful oranges appear at most of our meals. I make everything from blood orange marmalade and tangy citrus butter cakes, to tall jugs of crimson juice, and a plethora of salads that highlight their beauty and flavour. A favourite, and perhaps the simplest of them all, is this refreshing orange and onion salad, which has just a hint of cumin in the dressing to add warmth and to set the sweet bite of the onion. This recipe is for the salad in its simplest form, but I often add other ingredients, such as a handful of black olives, avocado slices, paper-thin slivers of fennel or a sprinkling of mint leaves, to give it a different dimension. And it goes beautifully with such a wide range of food – duck, chicken, pork and fish are all enhanced by its tangy freshness.

Ruby Spicy Pic vegetarian recipe of the week healthista

Ingredients

8–10 large oranges (either just one variety or a mixture of whatever you can find)

1⁄2 large red onion, cut into paper-thin slices (or more if you like)

freshly ground black pepper, optional

Dressing

1⁄2 cup (125 ml) extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon clear honey

11⁄2 teaspoons sea salt, or to taste

11⁄2 teaspoons ground cumin

Instructions

  1. To make the dressing, put all the ingredients in a small bowl and whisk them thoroughly together, then set the bowl aside.

2. Peel the oranges with a very sharp, serrated knife – try to preserve their shape while removing as much of the white pith from the flesh as possible. Slice them into thin rounds, then carefully remove any seeds.

3. Arrange the orange slices, slightly overlapping, on a large shallow serving platter. Scatter the onion over the oranges, then give the dressing a good whisk and drizzle it over the top. Finish with a grinding of black pepper, if you like, and serve.

Belinda Jeffery Salad Book cover healthistaThe Salad Book by Belinda Jeffery

With her trademark love of good food prepared simply, Belinda Jeffery is always on the lookout for new and surprising ways to bring seasonal flavours and textures together. And this imaginative new collection is no exception. These days, salads can go far beyond a quiet dish on the side. Belinda shows that they may be enjoyed at any time of the day, so whether you are looking for something pared-back and elegant or a riot of colour jumping off the plate, you are bound to find the right salad for every season.

 

Read More:

Roasted peppers recipe with fennel for beginner cooks

Vegetarian recipe of the week: Masala chickpea nachos

Vegetarian recipe of the week: Pigeon Pea Samosa Bake

Vegetarian paella recipe with summer vine vegetables and almonds

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