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Categories:Viewed: 87 - Published at: 7 months ago
Ingredients
- Tomatoes
- Satsuma segments plus one whole satsuma
- Red chicory (endive) leaves
- Roquefort cheese, crumbled
- Caster sugar (powdered sugar)
- Olive oil
- Black lava salt (optional)
- Salt to taste
Method
- Simmer a whole satsuma or orange (including peel) in water until tender (about 30 to 40 minutes). Chop it up and blitz it to a puree (rind and all).
- Mix the puree with olive oil (about a third of olive oil to quantity of puree). Add salt and sugar to taste. This may provide more dressing than required. You can use the rest as a marinade for baked chicken.
- Assemble the ingredients as shown, drizzle the dressing over. Sprinkle with black lava salt (if using).
