Blood orange and Ruby Chard Salad
I look forward to the blood orange season each year. They are one of the few fruits that are truly seasonal these days. Eating strawberries in winter is all very well if you don’t mind air miles or summer fruit when it is snowing. But there is something authentic about a fruit that only comes once a year and for a short season at that.
Having eaten a lot of blood oranges as nature intended, without adornment, I had a go at a little light cooking. First I cut the oranges into slices and then dry fried them in a nonstick pan until they took on a little bit of colour.
Wanting to keep the bright colours on the plate I added a bunchof ruby chard leaves and their colourful stalks.
I used a Lancashire cheese purely because I had a chunk in the fridge that needed using up. I could otherwise have used feta. I liked the Lancashire though because it had a pleasantly chalky texture which contrasted well with the juicy oranges and the chard. As we are trying to lower cholesterol, keep a light hand on the cheese.The fresh mint added extra freshness to the salad
I ate this for lunch with a slice of wholemeal bread on the side.
For 4 people:
2 blood oranges, skins left on, sliced into rounds, then rounds cut in half
1 large bunch of ruby chard, washed and shaken dry
250g Lancashire cheese or Feta, sliced
A couple of teaspoons of good quality extra virgin olive oil
A handful of mint leaves, shredded
Dry fry the oranges in a nonstick pan until they take on a bit of colour. Set aside.
Steam the ruby chard until they are just wilted.
Slice the cheese. Slice the mint leaves finely into shreds.
Lay out the oranges, chard and cheese on a platter. Scatter over the mint.
Finish off with a trickle of good quality extra-virgin olive oil and a grinding of black pepper.