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Turmeric walnuts and chicory salad
Serves 4 Starters and mains
Ingredients
- 2 lemons, pips removed and sliced into thin wedges
- 2tbsp walnut oil
- 4 chicory heads, outer leaves removed and inner core sliced into quarters
- 50g pea shoots or watercress
- 75g broad beans, cooked
- handful fresh oregano leaves
For the walnuts
- 75ml runny honey
- 1⁄2tsp ground turmeric
- pinch chilli flakes
- pinch sea salt
- 100g walnuts
Method
Preheat the oven to 180C/350F/ Gas 4. Put the honey, turmeric, chilli flakes and salt in a small bowl and whisk to combine. You should have a thick paste; add a little water to loosen if necessary. Add the walnuts and stir to coat.
Spread the mixture on a lined baking tray and roast in the oven for 15-20 minutes or until golden but still a little sticky. Remove from the oven and allow to cool.
Increase the temperature of the oven to 200C/400F/Gas 6. Bring a small pan of water to the boil then add the lemon wedges and blanch for a few minutes. Transfer to a large ovenproof dish or roasting tin and spread out in a single layer. Drizzle over the oil, season with salt, then place in the oven to roast for 15 minutes or until the lemon slices have started to turn golden and charred.
Add the chicory and, if needed, some more oil then cook for a further 5 minutes. Remove from the oven and allow to cool.
To serve, toss the pea shoots through the lemon and chicory, then scatter over the walnuts, broad beans and oregano.
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