107. Blood Orange Salad

Name: 107. Blood Orange Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 80g pistachios, shelled; 1/2 tsp red wine vinegar; Pinch salt; 500g sweet potato, peeled and diced; 1 broccoli, cut into stalk and floret pieces, including leaves if present; 1 tbsp olive oil; Pinch salt; Pinch pepper; 120g rocket leaves; 1 fennel bulb, finely sliced with a mandolin; 1 tbsp olive oil; 1 tbsp red wine vinegar; Pinch salt; 6 blood oranges, peeled and segmented; 150g burrata, cut into pieces

3 steps

Prep:20minCook:30min

Updated at: Thu, 31 Aug 2023 06:13:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories429 kcal (21%)

Total Fat20.2 g (29%)

Carbs53.5 g (21%)

Sugars8.9 g (10%)

Protein16.2 g (32%)

Sodium227.6 mg (11%)

Fiber14.1 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

First combine the raw pistachios with red wine and the salt to taste in a small bowl, then place on an oven tray spread out over one layer. Bake at 160 degrees Celsius for around 10 minutes, or until roasted but not burnt.

Step 2

On another oven tray, get the sweet potato and broccoli cut up and tossed in the olive oil and salt, before putting it in the oven when the pistachios are ready to come out. Cook at 180 degrees Celsius until cooked through, about 20-30 minutes.

Step 3

While the sweet potato and broccoli is cooking, get the orange and fennel ready for the salad. To serve, coat the rocket and fennel in a dressing of the red wine vinegar and olive oil and salt, and arrange it as a bed on a serving platter. Spread out around the platter pieces of sweet potato and broccoli, then segments of orange and burrata, and finally sprinkle with the roasted pistachios.