Ingredients
- 150g mixed salad leaves
- 10-12 mint leaves, torn
- 3 oranges, peeled and sliced
- 1 handful of black olives
- 20g toasted hazelnuts, pecans or flaked almonds
- 2 tbs lemon juice
- 1 tbs olive oil
- ¼ tsp Dijon mustard
- Pinch black pepper
- Pinch of sea salt
1 Wash and dry the leaves. Tear into bite-size pieces and place in a serving bowl. Add the torn mint leaves.
2 Cut the top and end off each orange, peel and slice them, reserving any escaping juices in a small bowl. Squeeze the ends of the oranges into the bowl to release any juice. Add the lemon juice, olive oil, mustard, salt and pepper to the bowl. Whisk to combine for your dressing. Set aside.
3 Layer the orange slices over the salad leaves, add the olives and hazelnuts. Drizzle the dressing over the salad just before serving.
