STICKY BLOOD ORANGE & KALE SALAD

A citrus salad to brighten up any winters day. It's rich, warm & bursting with flavour. These Tarocco Fire oranges are hand picked straight from the slopes of Mount Etna, mixed in with our kale to create the most delicious seasonal dish. Flavours to savour!

Difficulty:

Prep time: 15 min

Cook time: 25 min

Serves: 2

STICKY BLOOD ORANGE & KALE SALAD Image 1

STICKY BLOOD ORANGE & KALE SALAD Image 2

Dietry Information

Vegetarian
Gluten Free

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Ingredients

Olive oil
1 red onion, peeled and finely sliced
1 garlic clove, peeled and finely sliced
2 Torocco Fire blood oranges, peeled and segmented
2 tbsp sherry vinegar
1 tbsp Darts honey
400g Darts kale, hard stalks removed, leaves torn into bite-sized pieces
30g almonds or hazelnuts, roughly chopped
2 tbsp sesame seeds
Zest of an unwaxed lemon
1 tsp sumac

Method

Heat a little oil in a large frying pan, add the onion and garlic, and cook on a medium heat for eight to 10 minutes, until soft and sweet (make sure you keep stirring so it doesn’t catch).

Once the onions are cooked, add the blood orange segments, sherry vinegar and honey. Cook for four to five minutes, until the oranges are starting to caramelise and catch around the edges; be brave here, because the blood oranges will be wet at first, then, as the liquid dries off, they will caramelise. Tip the lot out on to a plate.

Add a little more oil to the pan, add the kale, turn up the heat and cook for a few minutes, until the kale has lost its rawness and its edges are crisp.

Meanwhile, mix the nuts, sesame seeds, lemon zest and two tablespoons of olive oil, and cook in a small frying pan for 2 to 3 minutes, until crisp and starting to brown.

Tip the kale into a serving bowl, toss with the oranges, then sprinkle with the nuts, sesame seeds and sumac. Enjoy!

Recipe; Anna Jones