-
-
Add this recipe to your binder
This recipe is in your binder
-
Chicory, clementine and hazelnut salad recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
2 ratings
This simple winter salad recipe is packed with colour and flavour from zesty clementines, toasted hazelnuts, crunchy chicory leaves and peppery watercress. Serve up as part of a special dinner for two, or enjoy as a healthy, vegan lunch. See method
Ingredients
- 2 clementines
- 1 tsp extra-virgin olive oil
- 1 tsp lemon juice
- 50g watercress
- 1 head of chicory, leaves separated
- 20g whole blanched hazelnuts, toasted and lightly crushed
Each serving contains
-
Energy
475kj
114kcal
6%
-
Fat
9g
12%
-
Saturates
1g
5%
-
Sugars
6g
7%
-
Salt
0.5g
9%
of the reference intake
Carbohydrate 7.9g
Protein 3.2g
Fibre 4g
Method
- First make the dressing. Cut the top and bottom off the clementines and squeeze the juice from these slices into a mixing bowl. Whisk in the extra-virgin olive oil and lemon juice. Season.
- Peel then slice the clementines into thin rounds, then add them to the dressing along with the watercress and chicory. Gently toss together, then tip onto a serving plate. Scatter over the crushed hazelnuts and season with black pepper to serve.
See more Vegan recipes