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Ingredients
- 1 cup cabbage (finely shredded)
- 2 small bunches rocket leaves (trimmed)
- 3 oranges (peeled and sliced)
- 75g toasted pecans
- 2 tbsp verjuice (available from specialty delicatessens),
- 1 tsp finely grated orange zest
- 1 tbsp orange juice
- ¼ cup extra virgin olive oil
- salt
- pepper
Method
Combine 1 cup cabbage (finely shredded), 2 small bunches rocket leaves (trimmed) and 3 oranges (peeled and sliced) in a large bowl. Add 75g toasted pecans and toss gently.
In a small bowl, whisk 2 tbsp verjuice (available from specialty delicatessens), 1 tsp finely grated orange zest, 1 tbsp orange juice and ¼ cup extra virgin olive oil. Season with sea salt and freshly cracked black pepper.
Pour dressing over salad and toss gently to combine.
Serve with grilled lamb cutlets.
