This simple winter salad recipe is packed with colour and flavour from zesty clementines, toasted hazelnuts, crunchy chicory leaves and peppery watercress. Serve up as part of a special dinner for two, or enjoy as a healthy, vegan lunch.
- First make the dressing. Cut the top and bottom off the clementines and squeeze the juice from these slices into a mixing bowl. Whisk in the extra-virgin olive oil and lemon juice. Season.
- Peel then slice the clementines into thin rounds, then add them to the dressing along with the watercress and chicory. Gently toss together, then tip onto a serving plate. Scatter over the crushed hazelnuts and season with black pepper to serve.
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