Recipe by UK's first Vegetable Butcher Amber Locke with Sainsbury's
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The flavours of pepper, oranges and tomatoes team well together and look really cheerful too. By mixing the oranges with tomatoes in the salsa you get a great sweet/salty/savoury flavour combination which is also delicious served with avocado.
Peppers and oranges are two of the richest sources of vitamin C making this great salad for a strong immune system.
Ingredients
For the salad:
- 4-5 red peppers (or a mixture of red, orange and yellow peppers)
- A handful of mixed herbs (such as thyme, chives, parsley, basil dill)
For the salsa:
- 300g cherry tomatoes
- 2 oranges
- 3 spring onions
- A splash of olive oil
- Salt and pepper
Method
- To make the salad wash the peppers, remove the stem and seeds, then slice into long julienne strips and place in a salad bowl.
- Wash the herbs and dry well then chop them finely and sprinkle over the peppers.
- To make the salsa wash the tomatoes, oranges and spring onion and dry well.
- Segment and chop the oranges and cut the tomatoes into halves.
- Press down gently on the tomatoes (while they are still on your cutting board) to crush them and get them to release some more of their juices.
- Place the tomatoes and oranges in a bowl and scrape any remaining juice from your chopping board into the bowl.
- Finely chop the spring onion and add to the tomato and oranges with the olive oil and seasoning and stir gently together. (The dressing is best left at room temperature for an hour or so for the flavours to develop and mingle, but it's also great used straight away.)
- When you're ready to eat the salad, pour over the dressing and garnish with a few extra herbs.
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