Made with fresh seasonal ingredients, this versatile winter salad makes a great side dish to have with any roast dinner. You can pimp it into a light lunch for two with a handful of pomegranate seeds and your favourite goat’s cheese ripped up over the top.
- Peel and slice two or the clementines into thin rounds. Add to a mixing bowl along with the salad leaves. Toss together.
- Squeeze the juice from the remaining clementine into a mixing bowl. Add the lemon juice, oils and a good pinch of salt and pepper. Whisk together.
- Tip the dressing over the salad and toss together. transfer to a serving dish and sprinkle over the hazelnuts. Serve immediately.
Serves 4 as a side
130g mixed watercress, rocket and spinach
1 head chicory, picked
juice of 1/2 a lemon
2 tbsp olive oil
2 tsp. hazelnut oil
30g hazelnuts, bashed in a course rubble
Sea salt and pepper