100g mixed nuts (such as hazelnuts, cashews and almonds)
2T caster sugar
1/4t each of ground coriander and cayenne pepper
1/2t ground mixed spice
a handful each of baby spinach, rocket and watercress leaves
2 large courgettes
1/4 cucumber, halved, seeded
2 oranges, peeled and segmented
3T each of olive oil
and sunflower oil
1T orange juice
1T red-wine vinegar
1/4t hot English mustard
A handful of mixed French chives, basil, coriander, flatleaf parsley and mint
In a frying pan, combine the mixed nuts with the sugar and spices, and toss continuously over medium heat until the sugar begins to caramelise and coat the nuts. Place on a baking tray to cool.
Place the leaves in a bowl and, using a potato peeler, slice the courgettes into thin ribbons.
Add to the leaves along with the cooled caramelised nuts, cucumber and orange segments.
Combine the olive oil, sunflower oil, orange juice, red-wine vinegar, English mustard, honey and mixed herbs in a food processor, and blend until the herbs are finely chopped and the oil has emulsified.
Drizzle over the salad and serve. Serves 6
Recipe Raphaella Frame-Tolmie Photograph Greg Cox
This recipe originally appeared in HL Food 2014
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