15 mins
Spring, Winter

This salad is as spectacular to look at as it is to eat. Dish it up as a standalone salad or serve with anything from grilled seafood, chicken or some roast veggies.

This recipe was made in collaboration with our friend Tom Walton . 


  1. Trim the skin from the oranges with a small knife. Reserve the skin and slice the orange into rounds.
  2. Squeeze juice from the little bits of skin with flesh on them to give you 2 tbsp of juice.
  3. Mix that together with the vinegar and olive oil and season with salt and pepper.
  4. Combine the remaining ingredients in a large salad platter or bowl and add the blood orange rounds, dress with the dressing and season lightly with salt and pepper. Toss gently and serve.

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