Blood oranges and pomegranates are in season during the winter months, and add a welcome boost of colour, flavour and antioxidants during the drab winter months. The distinctive colour of blood oranges is due to anthocyanins which develop during lower winter night time temperatures. The season is short – usually available in January and February – so I always like to make the most of these then.
The salad makes a delicious light meal on its own as inspired by Sicilian seasonal salads or perfectly paired with roasted chicken or grilled fish.
INGREDIENTS - (serves 2 as a main meal, 4 as a side dish)
2 blood oranges
1 large bulb of fennel
seeds of half a pomegranate
80g spicy salad leaves
Juice of 1/2 blood orange
6 tbsp extra virgin olive oi
1 tbsp sherry vinegar
salt and pepper
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