Jeune Tish’s Californian Sunshine Salad

Name: Jeune Tish’s Californian Sunshine Salad
Yield: Feeds 4
Ingredients: 1 grapefruit; 1 tangerine; 2 tbsp olive oil; 2 garlic cloves, crushed; 1 tsp raspberry jam; handful hazelnuts; handful raspberries; 1 avocado, peeled, stoned and sliced; 150 g (1 cup) peas (fresh or frozen peas cooked and dunked in cold water); 12 mixed cherry tomatoes, halved; 1 demi-baguette, sliced into 1.5cm (⅔ in) rounds; pinch Himalayan salt; 2 tbsp balsamic vinegar; 5 tbsp olive oil; 1 x 70 g (2½ oz) bag rocket; 1 butter lettuce, torn; juice of 2 limes; 4 or 5 radishes, finely sliced; ½ red pepper, sliced into thin pieces; bunch asparagus, woody ends removed

Preparation info

Feeds
4

Difficulty
Easy

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

Ingredients

handful hazelnuts
bunch asparagus, woody ends removed
1 x 70 g (2½

Vegan

Method

Preheat oven to 180°C/160°C fan/350°F/gas 4. First, make the croutons: take your slices of baguette (if you bought a big one, cut the rounds into halves). Mix the garlic and olive oil in a bowl with a pinch of salt and brush or rub this onto the b