Ingredients

white Endive/chicory (leaves separated)

carrots peeled

juicy oranges segmented

cherry tomatoes

radishes sliced finely

1 bag

mixed leaves ( rocket, red chard, lambs lettuce)

50g

organic pine nuts toasted

Dressing

75 ml

extra virgin olive oil

lemon juiced

remaining orange juice from segments

3 tspn

Steenbergs Organic Orange blossom water

1 pinch

Steenbergs organic Perfect salt

Method

Dry fry the pine nuts in a frying pan until toasted. They will burn very quickly so keep your eyes on them! Place to one side to cool down.
Wash the leaves, chicory and spin dry or leave to drain.
Peel the carrots, discard the outer layers. Continue peeling in one spot creating long strands of carrot. Add to the leaves.
Peel and segment the oranges, squeeze the remaining juice into a container to make the dressing in.
Cut the cherry tomatoes in half
Add the orange segments, radishes and tomatoes to the leaves and carrots.
Mix the lemon juice in with the orange juice, add the Steenbergs Orange Blossom water and Perfect salt and mix, dribble in the olive oil and mix well.
Pour the pine nuts over the salad leaves and dress the salad, mixing well
Serve immediately.