This bright and summery salad is very simple to pull together but offers an impressive range of colours, flavours, textures and fragrance; everything we love in a good salad. It’s perfect served as a side dish to any Asian inspired main or as a light and refreshing addition to a barbecue . As always with salads keep the dressing to the last minute and drizzle over just before serving, finishing this one off with a sprinkling of fresh coriander and some black sesame seeds. Perfection.
Ingredients:
Serves 6 as a side salad
Salad
300 g fresh beansprouts, washed and drained
1 x large red pepper, de-seeded and sliced thinly longways
1 x large yellow pepper, de-seeded and sliced thinly longways
2 x large Jaffa oranges, skinned and segmented (hold onto excess flesh / pith for juice)
Dressing
2 tbsps olive oil (light)
1 tbsp soya sauce
2 tablespoons fresh orange juice (squeezed from the remaining flesh / pith of the Jaffa oranges above)
Splash maple syrup to taste
½ tsp English mustard
Pinch salt
Garnish
Handful fresh coriander chopped (no stems)
1 tsp black sesame seeds
To make:
Toss all the salad ingredients together in a large bowl, mixing thoroughly to distribute the colours and flavours. Set aside.
Add all the dressing ingredients to a small bowl and whisk thoroughly with a handheld whisk. Set aside.
When you’re ready to serve place the salad into your serving bowl, drizzle with the dressing and sprinkle the freshly chopped coriander and black sesame seeds on top.
