Iranian Inspired Salad

September 13, 2016

Is it just northland or does everyone have plenty of citrus lying about at the moment?

Here is a different & tasty way to use it up those oranges, not just for juice! 

 

 

I am salad mad, always looking for different ways of using seasonal produce to make up a tasty salad combination. We had this last night with a kumara gratin & the kids ate it before the creamy gratin, so my harshest critics agree it's a good'n.

This salad draws on Iranian flavours bringing together sweet, sour, fruity, nutty & fresh herbs which is classic of this cuisine.

I hope you enjoy it as much as we did x

 

 

Iranian Inspired Salad

 

Vegan | Gluten-free

Serves 4 –6                                      

 

Gather your ingredients.

Make this straight into your salad bowl.

½ c olives, pitted

1 c parsley, finely chopped

4 sprigs fresh mint, finely chopped

1 spring onion or 4 onion flower stalks, finely sliced

1 stick of celery, finely sliced

6 medjool dates, pitted & quartered

6 oranges & tangelos, peeled and diced

 

Peel your citrus with a small serrated knife for best results. Top & tail so you have a flat base to work on. Cut off the peel working around the fruit, then slice off the cheeks then either side. Squeeze out the juice from the pippy core into your salad bowl, then dice pieces of orange & add to the bowl also. Then add: 

1 T pinenuts

1 T pomegranate molasses

1 T macadamia nut oil

1 T extra virgin olive oil

¼ tsp salt

a good few cracks of black pepper

 

Toss together well & serve.

 

 

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