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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Rosemary Roasted Chicory and Radish Salad with Asparagus and Orange
Introduction from Rukmini Iyer
This is a lovely summer salad – serve with plenty of good crusty bread for a light lunch.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Mix the chicory, radishes and asparagus in a roasting tin along with the olive oil, rosemary, orange zest, pepper and 1 teaspoon of sea salt, then transfer to the oven and roast for 30 minutes.
Once cooked, stir through the Puy lentils, watercress and orange segments, and dress with the extra virgin olive oil, orange juice and another teaspoon of sea salt. Taste and adjust the seasoning as needed, then serve warm.
Note: You can pop a bowl under the orange as you segment it to collect the juice, and use that for the dressing rather than a new orange.
Preview
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From the book
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