Mushroom, squash & caramelised garlic lasagne with crispy sage
Tuck into a veggie lasagne with mushrooms and squash on winter days when you crave a comforting dinner. This can also be made ahead and frozen
Orange, herb & burrata salad with black olive dressing
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 3 large orangesor 5 clementines, 1 zested
- 2 handfuls of baby spinachand rocket mix
- small bunch of flat-leaf parsleyleaves picked
- mintleaves picked
- 1 red onionsliced thinly crosswise, rings separated
- 2 balls of burratatorn in half (ensure vegetarian)
- 25g shelled pistachiosroughly chopped
For the dressing
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp honey
- 50g black Kalamata olivesdrained and finely chopped
Nutrition: Per serving
- kcal418
- fat33g
- saturates13g
- carbs18g
- sugars15g
- fibre4g
- protein10g
- salt0.9g
Method
step 1
For the dressing, whisk the orange zest, mustard and a drizzle of the vinegar together until smooth. Add the remaining vinegar, the olive oil and honey, then stir in the olives and season with salt. Set aside.
step 2
Use a serrated knife to carefully cut the peel and pith away from all of the oranges, then slice into circles, removing any pips you come across. Pour any juice that collects on the chopping board into the dressing.
step 3
Scatter the leaves and herbs over a platter, then top with onion rings and oranges. Drizzle with half the dressing and gently toss with your hands to combine. Nestle the burrata pieces into the leaves, then pour the remaining dressing over the top and scatter with pistachios to serve.