food, Recipes

Nutty Citrus Salad

Frame-Tolmie Photograph Greg Cox


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


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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