From Plenty, Yotam Ottolenghi, Ebury Press, 2010.
This is an unusual and delicious salad and it is an easy one to prepare.
I cooked three beetroot and sliced them into wedges.
I took two oranges and peeled them then sliced along the membranes to separate the segments.
I separated leaves from half a witlof.
A dressing was made from the saved juice from the orange slicing, about two tablespoons red wine vinegar, three tablespoons vegetable oil, a teaspoon orange blossom water and plenty of salt and black pepper.
The salad ingredients were all placed in a bowl with a handful of black olives that had been sliced in half, the dressing was poured on and the salad gently tossed.
This was such a refreshing salad. The sweetness of the beetroot and the sweet orange tang went so well against the salty olives and the bitter witlof. I must have this more often.
Ease of cooking: ✔✔✔✔