BLOOD ORANGE & ROCKET SALAD

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Servings: 4

Ingredients

SALAD:
3 blood oranges
1 cucumber
2 red onions
100g Calamata olives, pitted
50 g almond flakes toasted
Small bunch of mint
Small bunch wild rocket

DRESSING:
100ml NOMU Extra Virgin Olive Oil
60ml white balsamic vinegar
Juice of ½ a blood orange
1 tsp sugar
NOMU Sea Salt
NOMU Black Pepper

Directions

Peel and segment the oranges, making sure all the white pith is removed. Slice the cucumber into ribbons using a vegetable peeler and slice the red onions as finely as possible.

To make the dressing, combine the NOMU Extra Virgin Olive Oil, white balsamic, orange juice, sugar, and seasoning and set aside.

In a small saucepan, heat the almond flakes until lightly toasted, and leave to cool. Gently mix with the orange segments, cucumber ribbons, sliced onion, and olives (olives can be sliced if preferred) together.  Toss through the mint and rocket leaves (remember to rinse beforehand) and lightly dress just before serving.

TIP: If blood oranges aren’t in season, an alternate option is to use normal oranges or ruby grapefruit. If you do use grapefruit adjust the sugar accordingly.

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