Sprouts are not just for Christmas, and this year I have a new found love for them. They are delicious in salads, sauteed so they are just cooked and slightly charred on the outside, served with a sweet dressing. Oranges are also delicious in January and we can start to get blood or blush oranges which are just out of this world tasty. It‘s a match made in heaven and a highly addictive salad, but I guess there are worse things to be addicted too than a sprout and orange salad.
2 handfuls watercress
½ cup pecan nuts toasted in a hot oven for 5-8mins and roughly chopped
1 heaped cup sprouts, halved
2 tbsp. tamari sauce
2 tbsp. groundnut/neutral oil
Reserved juice from the oranges
1 tbsp. maple syrup
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
1 heaped tbsp. wholegrain mustard
½ tsp salt
A good rind of black pepper
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