Saturday, 12 April 2014

Orange, chilli and mixed leaf salad

At long last I have been sucked into the corporate machine that is Apple,
and I have got myself an iphone.
Once I work out how to use it there will be no stopping me!!
For now, I am happy to play with the camera - which takes much better snaps than my last phone.

Here's a quick Friday night salad that goes well with an oily fish like mackerel.


Serves 2
2 large oranges, segmented (keep the shells for the dressing)
1 red chilli, deseeded and finely sliced
1/2 a bag of baby leaf salad.


Dressing.
1 tsp wholegrain mustard
1 tbsp clear honey
4tbsp orange juice (squeezed from  the shells)

Toss all the salad ingredients together. Drizzle with honey, mustard dressing.

As with most salads, this is better if you serve it at room temperature.
I used hot plates for my fish, which meant the orange warmed up on the plate, and was delicious.


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