RecipesVegetarian and Vegetables

Orange, carrot and pine nut salad Recipe with orange blossom water

Recipe for a delicious light citrusy salad.

Dairy Free
Vegan
Vegetarian
Orange, carrot and pine nut salad Recipe with orange blossom water
Print & share:
Print:

Ingredients

For the recipe:
  • 1 white Endive/chicory (leaves separated)
  • 2 carrots peeled
  • 2 juicy oranges segmented
  • 10 cherry tomatoes
  • 5 radishes sliced finely
  • 1 bag mixed leaves ( rocket, red chard, lambs lettuce)
  • 50g organic pine nuts toasted
  • Dressing
  • 75 ml extra virgin olive oil
  • ½ lemon juiced
  • remaining orange juice from segments
  • 3 tspn Steenbergs Organic Orange blossom water
  • 1 pinch Steenbergs organic Perfect salt

Serves 4 as a starter

Method

01
Dry fry the pine nuts in a frying pan until toasted. They will burn very quickly so keep your eyes on them! Place to one side to cool down.
02
Wash the leaves, chicory and spin dry or leave to drain.
03
Peel the carrots, discard the outer layers. Continue peeling in one spot creating long strands of carrot. Add to the leaves.
04
Peel and segment the oranges, squeeze the remaining juice into a container to make the dressing in.
05
Cut the cherry tomatoes in half
06
Add the orange segments, radishes and tomatoes to the leaves and carrots.
07
Mix the lemon juice in with the orange juice, add the Steenbergs Orange Blossom water and Perfect salt and mix, dribble in the olive oil and mix well.
08
Pour the pine nuts over the salad leaves and dress the salad, mixing well
09
Serve immediately.