- Serves2
- CourseMain meal
- Prepare15 mins
- Cook-
- Total time15 mins
Ingredients
- 40g walnuts or pecans
- 2 oranges
- 140g pack British red chicory
- 1 small red onion, peeled, halved and thinly sliced
- 60g Stilton or other blue cheese
- 2 tsp olive oil
- 2 tsp red wine vinegar
- ½ tsp Cooks’ Ingredients Peppery Pul Biber or sumac
- Gail’s Seeded Crackers or crusty brown bread, to serve (optional)
Method
Break the walnuts or pecans into small pieces and toast in a small dry frying pan for 4-5 minutes until golden brown. Tip onto a plate and leave to cool a little.
Meanwhile, using a sharp knife, cut the top and base from the oranges so they sit steadily on a board. Carefully slice down the sides of each orange to remove the skin and pith. Cut into 1cm thick slices, then tip any juices (there’ll be about ½ tbsp) into a bowl.
Separate the chicory leaves and arrange on 2 plates with the orange slices. Scatter with the red onion, then crumble over the blue cheese and sprinkle with the toasted nuts.
Whisk the oil and vinegar into the reserved orange juice and season to make a dressing. Drizzle over the salad and sprinkle with pul biber or sumac. Serve with seeded crackers or bread, if liked.
Cook’s tip
Although blue cheese is high in fat, you only need a little to add bags of flavour. You could swap it for reduced fat feta and add some pomegranate seeds. This is also wonderful with pears instead of oranges.
Nutritional
Typical values per serving (excluding crackers or bread) when made using specific products in recipe
Energy | 1,651kJ/ 398kcals |
|---|---|
Fat | 29g |
Saturated Fat | 8.9g |
Carbohydrates | 19g |
Sugars | 15g |
Fibre | 7.8g |
Protein | 12g |
Salt | 0.6g |