Spicy, herby, crunchy blood orange salad

Yield: 2

Print

With ImageWithout Image

Jalapeno and herb blood orange salad with seedy toasted almonds

Prep time: 15 MinTotal time: 15 Min

This salad is sunshine on a plate! It’s sweet, crunchy, herby, fresh, creamy and a little bit spicy - a perfect balance of flavours and textures. I have eaten it 4 times since I first made it so I hope you will be as obsessed as I am with it.

Ingredients

Hot maple and mustard vinaigrette

• 3 tbsp olive oil
• 1 tbsp maple syrup
• 1 garlic clove
• 1 tsp chili flakes
• 2 tbsp sherry vinegar
• 1 tsp nutritional yeast
• 2 tsp dijon or wholegrain mustard
• ½ tsp maldon salt

Seedy toasted almonds

• ½ tsp cumin seeds
• ½ tsp coriander seeds
• ½ tsp fennel seeds
• ½ tsp sesame seeds
• 3 tbsp flaked almonds
• 1 ½ tbsp olive oil
• ½ tsp maldon salt

Tahini sauce

• 6 tbsp runny tahini
• 6 tbsp cold water
• 2 tbsp sherry vinegar
• A good pinch of Maldon salt

Salad

• 2 Blood orange
• 1 orange
• ½ a shallot
• 1 Jalapeno
• 100g sugar snap peas
• Coriander (handful)
• Mint (handful)
• Goji berries

Instructions

1. Finely slice the shallot (use a mandolin if you have one) and shock it in an ice bath to remove some of the sharpness. Set aside.
2. Heat a frying pan with 1 ½ tbsp of olive oil on medium-low hear. Add the cumin, coriander, fennel and sesame seeds and the flaked almonds to the pan and fry for about 3-5 minutes, until toasted and golden and fragrant, stirring often. Turn off the heat and stir through the salt.
3. Whisk all of the ingredients together for the dressing.
4. Whisk the tahini ingredients together, adding a little more cold water if needed, until it’s creamy and smooth.
5. Slice off the top and bottom of an orange, then carefully cut away the skin, with the knife facing downwards. Then slice the orange into rounds and place in a large mixing bowl. Repeat with the remaining oranges.
6. Pick all of the herbs and add them to the bowl along with the sugar snaps (no need to cook these, they are lovely and crunchy raw). Finely slice the jalapeno and add to the bowl. Drain the shallot and add to the bowl too, along with the goji berries. Pour the maple mustard dressing into the bowl and toss well. Add an extra pinch of salt if you like.
7. Spread the tahini onto a large platter, top with the orange salad and some of the juices from the bowl. Sprinkle over the almond topping.