Satsuma And Tomato Salad With Roquefort And Red Chicory

1. 1

   Simmer a whole satsuma or orange (including peel) in water until tender (about 30 to 40 minutes). Chop it up and blitz it to a puree (rind and all).

2. 2

   Mix the puree with olive oil (about a third of olive oil to quantity of puree). Add salt and sugar to taste. This may provide more dressing than required. You can use the rest as a marinade for baked chicken.

3. 3

   Assemble the ingredients as shown, drizzle the dressing over. Sprinkle with black lava salt (if using).

No additional tips available.