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Chicory, clementine and hazelnut salad recipe

Chicory, clementine and hazelnut salad

This simple winter salad recipe is packed with colour and flavour from zesty clementines, toasted hazelnuts, crunchy chicory leaves and peppery watercress. Serve up as part of a special dinner for two, or enjoy as a healthy, vegan lunch.

See method
  • Serves 2
  • 15 mins to prepare
  • 114 calories / serving

Ingredients

  • 2 clementines
  • 1 tsp extra-virgin olive oil
  • 1 tsp lemon juice
  • 50g watercress
  • 1 head of chicory, leaves separated
  • 20g whole blanched hazelnuts, toasted and lightly crushed

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Each serving contains

Energy
475kJ 114.0kcal
6%
Fat
9g
medium12%
Saturates
1g
low5%
Salt
0.5g
low9%
Sugars
6g
low7%

of the Reference intake

Carbohydrate 7.9gProtein 3.2gFibre 4.0g

Method

  1. First make the dressing. Cut the top and bottom off the clementines and squeeze the juice from these slices into a mixing bowl. Whisk in the extra-virgin olive oil and lemon juice. Season.
  2. Peel then slice the clementines into thin rounds, then add them to the dressing along with the watercress and chicory. Gently toss together, then tip onto a serving plate. Scatter over the crushed hazelnuts and season with black pepper to serve.

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