Mat­era salad

The Daily Telegraph - Telegraph Magazine - - The Cut / Food -

rocket, mint, ap­ple, crunchy veg, orange and chilli dress­ing

Serves 4-6

In­spired by the in­gre­di­ents that kept pop­ping up in the Basil­i­catan re­gion, I’ve come up with this beau­ti­ful salad recipe. One of the links and foun­da­tions is the mar­i­nat­ing of the or­anges with chilli, which also re­sults in the cre­ation of an in­cred­i­ble dress­ing that’s both punchy and refreshing, like a ray of Ital­ian sun­shine. — 1 gar­lic clove

— 3 or­anges

— 1 tsp dried red chilli flakes

— 3 tbsp red-wine vine­gar

— 3 tbsp ex­tra-vir­gin olive oil,

plus ex­tra for driz­zling

— 100g red cab­bage

— ½ a cu­cum­ber

— 6 small mixed-colour

her­itage car­rots

— 4 sprigs of fresh mint

— 1 eat­ing ap­ple

— 50g wild rocket

— 200g ball of bur­rata

Halve the gar­lic clove and rub the cut sides all over a large serv­ing plat­ter. Top and tail the or­anges, trim away the peel, cut into rounds and ar­range on the plat­ter.

In a pes­tle and mor­tar, bash the chilli flakes with one tea­spoon of sea salt un­til fine, then scat­ter most of it over the orange slices. Driz­zle with three ta­ble­spoons each of red-wine vine­gar and ex­tra-vir­gin olive oil and leave to mar­i­nate.

Mean­while, very finely shred the cab­bage. Peel the cu­cum­ber and halve length­ways, re­mov­ing the seedy core, then chop into small chunks. Wash the car­rots and finely slice length­ways.

Pick the mint leaves, slic­ing or tear­ing the larger ones. Core the ap­ple and slice into thin wedges, then place it all on the plat­ter with the rocket. Sea­son with salt and black pep­per, then gen­tly toss with your fin­ger­tips to dress.

Tear open the soft, oozy bur­rata, place proudly on top of the salad, driz­zle with a lit­tle more oil, sprin­kle over the re­main­ing chilli dust from a height, and serve. Great with a stack of hot toasts on the side.

Calo­ries: 343. Fat: 22.4g. Sat fat: 8.6g. Pro­tein: 11.3g. Carbs: 25.9g. Sugar: 2.3g. Salt: 2.3g. Fi­bre: 8.7g

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