400 g new potatoes - scrubbed
3 blood oranges or 2 regular oranges
½ tsp white wine vinegar
¼ tsp salt
4 tbsp olive oil
1 small red cabbage
1 red onion - sliced into thin wedges
2 chicory
10 g fresh flat-leaf parsley - leaves removed and soaked in cold water (this stops the leaves going limp in the hot salad)

METHOD

Put the potatoes into a large saucepan of cold salted water and bring to the boil. Simmer for about 12-15 minutes or until tender.

Meanwhile, finely grate ¼ teaspoon of zest from 1 orange and set aside.

Cut the peel and pith from all the oranges and cut into segments over a bowl to catch all the juice. Squeeze in the juice from the remaining orange membranes and set aside.

Put the grated orange zest, ¼ teaspoon of salt, white wine vinegar and 2 tablespoons of the reserved orange juice into a large salad bowl.

Whisk in the oil a little at a time, then add the orange segments.

Shred the cabbage into another bowl.

Add the onion to the cabbage and toss well with the remaining orange juice.

Drain the cooked potatoes and cut into bite-sized pieces. Toss with the dressing and oranges in the salad bowl.

Drain the cabbage and onion and add to the salad bowl.

Cut the chicory into bite-size pieces and add to the salad bowl.

Drain and dry the parsley leaves and add to the salad.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS