It's that time of year when I start putting oranges in salads.
The orange was easy to segment with a tomato knife, victory taken. Segmenting isn't difficult either, simply remove peel and white bits of orange (pith)..more later.
This time the salad was made with cooked green beans, cooked beets (bought vacuum sealed) plus cheshire cheese although any crumbly salty cheese is fine. Then, 50g per person of fregula. Pearl cous cous is a good carb swap for fregula or quinoa and I've used green or brown lentils before.
I'm stating the obvious for the method here, cook pasta or grain (or pulse) and green beans to your liking.
Add other ingredients.
Dress -The dressing really made it!
Juice from the segmented orange
1/4 tsp honey
2 tsp cider vinegar
3 tsp olive oil
1/4 tsp sesame oil
Salt and pepper
Do think of the sesame oil, a little goes a long way and it works beautifully with orange. (I keep a little bottle of it in the fridge)
For segmenting an orange.. I mentioned a tomato knife. Mine is a vegetable sized knife with a finely serrated blade.
On a board remove peel and pith, trying not to turn your spherical orange into a cube.
Cut away each segment.
Collect all the lovely juice from your efforts for the dressing.
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