Season
Dietary
Simple and luxurious all at the same time, just what you need for Christmas! This is my absolutely favourite salad that works perfectly with the spicy winter leaves from Blacklands.
Ingredients
1 bag winter leaves
1/2 delicata squash - any will work
1 to 2 celery stalks
2 oranges
Handful of fresh green herbs
Handful of pomegranate seeds
1/4 cup roasted blanched hazelnuts
1 1/2 tsp fennel seeds
2 tsp coriander seeds
A few springs fresh thyme
1 Tbsp sesame seeds
1 Tbsp shoyu or tamari
1 tsp harissa (if you like heat)
1/2 preserved lemon
1 lemon
1/4 cup Olive oil
2 Tbsp Pomegranate molasses
Method
In a bowl, mix together 1/4 cup of olive oil, 1 tsp of the coriander seeds, 1/2 tsp of the fennel seeds, sesame seeds, shoyu, harissa and the minced preserved lemon.
Slice the squash into rounds and toss with the marinade. Lay the rounds on a baking tray, pouring over any remaining marinade and bake in a hot oven for about 30 mins, until starting to brown. Turn once, about halfway through. Let cool and use as rounds, half moons or cut into smaller pieces as I did.
Toast the remaining coriander and fennel seeds and crush together with the hazelnuts and some sea salt to make a very simple dukkah. You can do this in a mortar and pestle or pulse in a food processor. If you have neither, put the spice and nut mix into a ziplock back, removing the air and sealing. Bash with a rolling pin or anything heavy like that.
Wash and dry the winter leaves (no wet lettuce round here!) Finely slice celery (Some finely sliced fennel is also lovely!) peel and cut oranges into small pieces, reserving any juice that collects. Roughly chop green herbs. Toss all this into the leaves. Pile onto a platter or lay in smaller bowls.Whisk together the orange juice, olive oil and molasses, seasoning with salt and pepper. Taste and adjust to your preference of sweet, salty, sour. Dress the salad. Top with the cooked squash and sprinkle with the dukkah and pomegranate seeds. Enjoy!
