Tangelo, avo and watercress salad
( SERVES 4 )
Finely sliced red cabbage adds colour to this salad. I used the finely serrated edge of a flexible bread knife to sliver the cabbage.
|¼ cup||Olive oil|
|1 large||Shallot, diced|
|1 large||Garlic clove|
|¼ cup||Tangelo juice|
|2 tsp||Maple syrup|
|2 tsp||Chilli paste|
- To make the dressing, heat 1 tablespoon of the oil in a small frying pan over medium heat. Add the shallot and garlic and cook on low heat, until softened. Remove from the heat.
- Whisk the tangelo juice, maple syrup, chilli paste and five-spice powder in a small bowl. Whisk in the remaining oil. Add the shallot and garlic mixture.
- Peel and segment the tangelos.
- Combine the cabbage, watercress, spring onion and tangelo segments and place on a platter. Just before serving, top with the avocado and drizzle with a little of the dressing.
See more of Jan's spring thing recipes