This vibrant winter salad is really simple to put together and looks stunning on the plate. Have it on its own as a main course (also yummy served with a sliced avocado top) or as a large salad to share as a side dish. The parsnip, celery and endive bring a nice peppery crunch to the dish which is balanced by soft blood oranges and sweet cranberries. I’ve used pea shoots here but if you can’t find them you can easily swap them out for watercress, baby spinach or rocket.
(serves 2 as a main course)
1/2 cup quinoa
1 medium parsnip
1 large (or 2 small) blood orange
1 red endive, thickly sliced
1 stick celery, sliced
1/4 cup dried cranberries
40g pea shoots, roughly chopped
1/3 cup roasted hazlenuts, roughly chopped
1/2 tsp wholegrain mustard
White balsamic vinegar
Salt & pepper
Cook the quinoa in boiling water according to the packet instructions. Sieve then rinse under cold water, set aside.Take a large mixing bowl and place the zest of the orange into it along with the wholegrain mustard, two tablespoons of vinegar and four tablespoons of oil. Mix together with a small whisk or fork. Peel the parsnip, julienne (or use a grater to grate it) then place in the bowl to marinade.
Using a knife segment the orange, remove the peel then add the segments to the bowl with the celery, hazelnuts, quinoa and cranberries. Give it all a good mix to coat the ingredients evenly. Season with salt and pepper to taste (add more oil and vinegar ever if needs be) then gently fold in the endive and the pea shoots.
Transfer to a serving bowl and enjoy straight away.