Salad

The Salad of Januarys

Name: The Salad of Januarys
Cook time: 10 min
Ingredients: 2 tins of Azouro Sardines; 40mls of olive oil; 3 blood oranges; 150 grams of frozen peas; 100 grams of crushed croutons; 1 lemon zest; 40 grams of pitted black olives; 3 heads of endive; 75 grams of walnuts; 50 grams of fresh parsley.

This is a fab dish as you get all of the texture and flavour with no added sugar or complex dressing and gaddamn is she tasty.

Cook: 10 mins
Difficulty: Easy
Method: No-cook

Chicory and squash salad with walnuts on a green leaf shaped plate

Ingredients

2 tins of Azouro Sardines
40mls of olive oil
3 blood oranges
150 grams of frozen peas
100 grams of crushed croutons
1 lemon zest
40 grams of pitted black olives
3 heads of endive
75 grams of walnuts
50 grams of fresh parsley.

Method

Separate your three heads of endives and spread them out on the plate like you are creating your artistic canvas.
The key to this is layering. We are using the peas for a lil bit of sweetness and the blood orange adds a juicy acidity to the dish. Peel your blood orange and slice into wagon wheels and dot the around. Adorn the peas how you see fits and sprinkle the crushed croutons for that extra all important crunch.
Next add the beautiful walnuts, olives and the lemon zest and delicately lay the Azouro Sardines where you like. Finish with a scatter of parsley.
This is a fab dish as you get all of the texture and flavour with no added sugar or complex dressing and gaddamn is she tasty.