Corn, egg, gluten, lactose, milk, peanut, sesame, soya & wheat free
Serves 4
Ingredients
- 1 tsp + 2 tbsp olive oil
- 1 tsp chilli powder
- 2 large handfuls of walnut pieces
- ½ red onion, finely sliced
- 80g mixed watercress, spinach and rocket
- 1 orange
- 1 avocado
- 1 tbsp orange juice
- 1 tsp dijon mustard
- salt and freshly ground black pepper
Method
- Heat the teaspoon of olive oil in a frying pan and then add the chilli powder.
- Cook through for a few minutes and then add the walnuts.
- Stir them around so they are coated in the chilli and continue to cook for a few minutes.
- Add the onion to the pan and cook until it has started to soften but is not completely cooked.
- Peel the orange and cut out the segments.
- Squeeze the rest of the orange and reserve the juice.
- Half the avocado and use a spoon to take out rough pieces.
- In a large bowl mix the nuts mix, leaves, orange segments and avocado.
- In a lidded jar put 2 tbsp olive oil, 1 tbsp of the reserved orange juice, the mustard and salt and pepper.
- Put the lid on and shake until thoroughly blended.
- Check the seasoning and stir through the salad.
Thanks go to Foods Matter for letting us reproduce this recipe
