Ingredients

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 and chopped 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 1t honey A handful of mixed French chives, basil, coriander, flatleaf parsley and mint

Method

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 READ MORE: Beer-battered fish tacos Southern fried chicken tortilla Ricotta, sweetcorn pancakes   Master the art of outdoor living with HL's October issue!