Carrot, Chick Pea and Orange Salad
Over a year ago
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Ingredients
- 2 medium oranges
- 2 carrots, peeled
- 25g/1oz natural, roasted (unsalted) peanuts
- 1 (130g) bag rocket salad mix
- 3 tbsp reduced fat houmous
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Per serving: 112 calories, 5g fat, 1g saturates, 0.2 g salt
Counts as 2 of your 5-a-day
Method
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1
1 Use a knife to remove the skin and pith from the oranges. Then use a knife to slice between the membrane of the oranges to release the segments. Squeeze the remaining juice form the membrane into the bowl.
2 Add the houmous to the bowl and whisk together with seasoning to taste to make a dressing with drizzling consistency.
3 Place the orange segments in a serving bowl. Coarsely grate the carrots and add to the bowl with the peanuts and leaves. Drizzle over the dressing and toss well to mix. Serve immediately.
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