Serves 4 as a starter
Orange, carrot and pine nut salad Recipe with orange blossom water
Recipe for a delicious light citrusy salad.
Ingredients
| 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 |
Method
- 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.
- Wash the leaves, chicory and spin dry or leave to drain.
- Peel the carrots, discard the outer layers. Continue peeling in one spot creating long strands of carrot. Add to the leaves.
- Peel and segment the oranges, squeeze the remaining juice into a container to make the dressing in.
- Cut the cherry tomatoes in half
- Add the orange segments, radishes and tomatoes to the leaves and carrots.
- 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.
- Pour the pine nuts over the salad leaves and dress the salad, mixing well
- Serve immediately.
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