Fruity Festive Salad

Salads & Sides

Fruity Festive Salad

5

Mins

4

Serves

If you’re feeling a bit grey inside and out today and you are up to your eyeballs with soup, here’s a refreshing, fruity, festive, colourful salad to get your tastebuds all perked up again. Plus it’s a chance to eat some green leaves which are sometimes hard to crave in this weather.

I love this salad with roasted beetroots & extra lentils as a main and it’s delicious with smoked mackerel and trout or or serve it up with your next Sunday Roast. I’ve used 1 small orange and a couple of clementines but try with satsumas, grapefruit, blood oranges and if you’re not sure how you feel about too much fruitiness in a salad, start with 1 clementine and I think you’ll fall in love with it…

Method

  1. Shake the dressing ingredients together in a jam jar and season to taste.
  2. Drain and rinse the cooked lentils then toss with half the dressing to coat.
  3. Put a small frying pan on the hob and carefully toast the hazelnuts, keeping an eye on them, takes about 1 minute.
  4. Add everything else to the platter, and add the rest of the dressing and gently toss with your hands then scatter the toasted hazelnuts on top to serve.

Ingredients

1 x 400g tin cooked puy / beluga lentils or leftover quinoa
4 giant handfuls of mixed salad leaves eg baby spinach, watercress
1 small red onion, finely sliced into rings
1 orange and 1 clementine or satsuma, peeled & sliced into rings
1 large handful hazelnuts or any nuts or seeds, toasted
1 large handful good olives or capers
Dressing
6 tbsp extra virgin olive oil
2 tbsp apple cider vinegar or lemon juice
2 tsp mustard
2 tsp maple syrup or raw honey
Sea salt & pepper
Optional
Add feta / halloumi / roasted beetroot / smoked fish / caramelised sweet potato wedges

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