I first made this salad in January for one of the lunch dishes at my 1-day retreat and even though it might sound like it should just be for summer but I promise you this adds brightness to a gloomy day. I feel the cold terribly so I’ve been throwing the rest of the mint leaves into my “selfish persons” teapot and drinking this after lunch to start the afternoon feeling warm and nourished. I don’t tolerate much dairy so I mainly use cubes of well-pressed tofu but I did make it with sheep’s feta a couple of weeks ago and that made a delicious alternative.
| Salad Ingredients:
2 oranges Large handful of mint leaves, chopped 1 pkt. firm tofu or sheep’s feta 1-2 tbsps. pumpkin seeds ½ bag of rocket & watercress leaves Purple radish cress (optional) |
Dressing Ingredients:
3 tbsps. extra virgin olive oil 1 tbsp. sherry balsamic vinegar ½ tsp. Scottish heather honey 1 tsp. Dijon mustard Sea salt & black pepper to taste this makes enough dressing for at least 6 salads. |
Pour the oil into a dressing jar (with a secure lid) then add the vinegar followed by the remaining dressing ingredients. Shake vigorously until the dressing is blended and a thicker consistency. Peel the oranges carefully, removing pith without piercing the orange flesh and cut into fairly slim slices on a plate. Put salad leaves on each plate and then remove the orange slices from their juice and arrange on the leaves along with the radish cress (if using). Press the tofu until no more liquid drains out and then cut into cubes and arrange on the salad. Pour the orange juice from the plate into a wide jug and then add to the dressing before drizzling some over the salad.
Scatter with pumpkin seeds and serve.
