Orange, rocket and currant salad

The Stephanie Alexander Kitchen Garden was the major stepping stone that opened my eyes to the numerous possibilities of enjoying salads which comes in different colours, shapes and flavours (Not just your average iceberg lettuce and tomatoes). I am always grateful to my teacher Lina, who pushed me to invent what she likes calls insalata immzginzine, i.e, salad of imagination!

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Fresh orange segments are crucial for this recipe. When combined with currants, this compliments the peppery taste that comes from the rocket leaves. However, (If the taste of rocket is not to your liking, you can use another leafy green that suits your taste). The dressing is quite simple, just cumin, turmeric and olive oil which when combined makes a light and enjoyable side dish. I would like to try adding toasted silver almonds next time.

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Serves: 3-4

Prep time: 5-10 minutes

Cooking time: – minutes

Ingredients

  •  4 Navel oranges
  • ½ cup olive oil
  • 1½ tsp ground cumin
  • ½ tsp turmeric
  • 5 Navel oranges
  • ¾ cup currants
  • 300g baby rocket leaves OR baby spinach leaves OR salad mix
  • Salt and pepper (optional)

Method

  1. Use a whisker or fork to mix the oil and tumeric in a bowl. Season with salt and pepper.
  2.  Using a sharp knife,  remove the the orange skin and pith.
  3. Cut the orange into segments (see: How to Segment an orange). Have a bowl while cutting the orange into segments to collect the juice.
  4.   Add ⅓ cup of the orange juice along with oil and tumeric and stir.
  5. Mix the orange segments, currants, rocket in a large serving bowl. Add the dressing, and combine and toss the salad. Serve.

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MASCOT KAYYYY

 

Love creating, sharing food, nature, photography, personal development, and calligraphy.


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