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Orange & hazelnut salad

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Recipe Ingredients

  • 2 pita breads
  • 3 tbsp extra-virgin olive oil
  • salt and freshly ground black pepper
  • 2 oranges
  • ½ tbsp Dijon mustard
  • 25g roasted hazelnuts
  • 150g rocket, spinach and watercress mix
  • 2 ripe avocados, peeled, stoned and sliced

Recipe Directions

  1.  Preheat oven to 200°C. Cut pitas into 4cm-wide strips, then pull each strip apart into 2 thin halves. Toss with 1 tbsp of the oil and season.
  2. Lay strips out on a nonstick baking tray and toast in the oven for 10 minutes or until golden, turning occasionally for an even tone. Set aside.
  3. Finely grate the zest of 1 orange into a jug. Slice off remaining peel and pith, then cut between the membranes to release segments. Put segments into a bowl, squeezing any remaining juice from membranes into the zest jug.
  4. Peel second orange, remove pith, cut between membranes and add segments to bowl. Squeeze remaining juice from the membranes into the zest jug; whisk in mustard, remaining olive oil and some seasoning. Roughly chop the hazelnuts.
  5. In a serving bowl, gently toss together the salad leaves, avocado, orange segments, chopped hazelnuts, pita pieces and dressing. Serve immediately.

EACH SERVING 1 155kJ, 20g fat (3g saturated), 20g carbohydrate (6g total sugars).

Get Ahead: Prepare to the end of step 4 up to a day ahead. Store pita pieces in an airtight container at room temperature. Cover orange segments and dressing, and chill. Keep nuts covered at room temperature. Finish the recipe to serve.

Each Serving:


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