Roast salmon with spiced coconut crumbs
This lightly spiced salmon dish can be prepared in advance and roasted at the last minute - ideal as the hot dish in a buffet
Chicory & orange salad with ginger dressing
- Preparation and cooking time
- Total time
- Takes 20-30 minutes
- Easy
- Serves 8
Skip to ingredients
For the dressing
- 2 tsp finely grated fresh root ginger
- 1 garlic clovecrushed
- 1 tsp Dijon mustard
- ½ tsp finely grated orange zestplus 2 tbsp orange juice
- 3 tbsp lemon juice
- 2 tsp clear honey
- 100ml groundnut oil
For the salad
- 3 oranges
- 2large heads of chicory
- 50g bag lamb's lettuce
- 85g bag watercresslarge stalks removed
Nutrition: per serving
- kcal143
- fat12g
- saturates2g
- carbs8g
- sugars1g
- fibre2g
- protein2g
- salt0.07glow
Method
step 1
Up to 2 days ahead, shake all the dressing ingredients together in a jar. Season and chill.
step 2
Up to a day ahead, peel and deseed the orange. Cut the segments from the membrane and chill.
step 3
Up to an hour ahead, slice the chicory in half diagonally so you get loose leaves and a solid stalk end. The leaves will be easy to separate, thinly slice the stalks, add the orange, lamb’s lettuce and watercress. Chill until needed.
step 4
To serve, when you’re ready, toss in the dressing.
