Scarlet salad
A vegan salad that is perfect for barbecues and summer days. This salad delivers on flavour, texture and visual appeal.
Each serving provides 349 kcal, 11g protein, 13g carbohydrates (of which 11g sugars), 26g fat (of which 3g saturates), 9g fibre and 0.2g salt.
Ingredients
For the marinade
For the dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp wholegrain mustard
- 1 garlic clove, crushed
- 1 tsp maple syrup
- salt and freshly ground black pepper
For the salad
- 3 tbsp sunflower seeds
- 3 tbsp pine nuts
- 150g/5oz Russian or regular kale, stems removed and leaves chopped into bite-sized pieces
- 100g/3Β½oz mixed salad leaves
- Β½ cucumber, sliced
- 300g/10oz rocket
- 10 cherry tomatoes, halved
- handful edible flowers
Method
Cut the fennel bulbs into wafer-thin slices and put into a large bowl with the orange segments and paprika. Stir well, cover and put in the fridge for at least an hour, but preferably overnight.
To make the dressing, put the ingredients into a bowl and mix. The mustard should emulsify the mixture to make a smooth dressing. Season to taste.
To make the salad, put the sunflower seeds and pine nuts into a heavy-based pan and toast them over low heat for 5 minutes, until they take on a rich brown colour – be careful not to burn them.
Put the salad leaves, cucumber, kale, rocket and tomatoes into a serving bowl. Pour half the dressing into the bowl and toss the salad.
Drain the fennel, reserving a few orange slices for decoration, and toss into the salad. Sprinkle over the sunflower seeds and pine nuts. Arrange the orange slices on top and drizzle the remaining dressing over the salad. Garnish with the edible flowers, if using, and serve immediately.
