RECIPES FOR ORANGES

CHICORY, ORANGE AND PISTACHIO SALAD

1 small head of curly endive
2 chicory bulbs, base removed and leaves washed
1 Organic Gem Lettuce
3 Sweet Organic Oranges – segmented
Juice of 1 Lime
6 Tbsp Organic Olive Oil
3 Tsp Demerara Sugar or Organic Local Honey
Sea Salt & Black Pepper
50g shelled unsalted Pistachio Nuts

Prepare all the leaves and place in a bowl with the orange segments.

Combine the orange juice, lime juice, oil and sugar to make a dressing. Season to taste.

Toast the pistachio nuts and add to the leaves.

Serve with nuts still warm and dressing just added.

Alternative Serving Ideas

Substitute Pine Nuts, Walnuts or Hazelnuts for Pistachios. Add slices of Mango or Paw-Paw. Try Parmesan, Croutons or Goat’s Cheese crumbled over the salad. Pomegranate Seeds add a fantastically colourful glow to this salad.

* * * * *