Warm kale salad with satsumas and candied walnuts

A winter salad with a citrus tang and sweet walnuts makes for a pretty plate at your table. Not just for stockings, satsumas add a citrussy twist to this salad

Serves 5

2 satsumas, segmented

1 tbsp olive oil

1 red onion, sliced

200g kale or cavelo nero, leaves stripped from stems

1 head red chicory, leaves removed from core

For the dressing:

1 tsp dijon mustard

2 tbsp sherry vinegar

4 tbsp extra virgin olive oil salt and pepper

Leftover juice from segmenting the satsumas

For the candied walnuts:

2 tsp rapeseed oil

100g walnuts

2 tbsp maple syrup or brown sugar ¼ tsp pul biber chilli flakes or ⅛ tsp chilli powder

¼ tsp sea salt flakes

1 Using a small sharp knife, slice off the top and bottom of the satsumas exposing the fruit. Using the knife, follow the curve of the orange and slice the skin and pith away from the flesh, then discard. Hold the satsuma over a bowl and cut between the membranes to segment the satsuma, retaining any juices.

2 Combine all of the dressing ingredients, plus a little seasoning, in a bowl that’s large enough to make the salad in and whisk.

3 Meanwhile, line a plate with baking parchment. Heat a frying pan over a medium heat and add the rapeseed oil and then the walnuts, maple syrup, chilli flakes and sea salt. Fry for 5-7 mins, stirring the entire time, until the mixture is bubbling and the walnuts are coated. Transfer to the baking parchment, then quickly wash the pan so that it can be reused for the kale.

4 Reheat the pan over a medium heat, add the olive oil and gently sauté the red onion with a pinch of salt. Add a splash of water if the onion begins to stick and turn the heat down if it starts to brown too quickly. When the onion is soft, add the kale and stir well. Cover and cook for 2 mins, or until the kale is bright green.

5 Remove from the heat, add to the bowl with the dressing and mix well. Transfer to a serving dish and decorate with chicory leaves, the segmented satsuma pieces and candied walnuts. »