Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Orange | 1 medium (131g) | 62 |
| Chili | 1 tsp (2.7g) | 8 |
| Watercress | 1 cup (34g) | 4 |
| Endive | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Oranges - 4 large,
- Head of endive - 1 torn into small pieces,
- Watercress - 1 bunch torn into sprigs,
- Red pepper - 1 small seeded and cut into thin rings,
- Natural yogurt - 150g (5oz),
- Hazelnuts - 25g (1oz).
- =
Directions
1. Remove all of the peel and white pith from 3 of the oranges, then segment them. Mix the orange segments with the endive, watercress and red pepper in a large salad bowl.
2. Finely zest the remaining orange and add to a bowl. Squeeze in the juice. Whisk in the yogurt and season to taste.
3. Spread the hazelnuts out on a baking sheet and toast lightly under a hot grill. Turn the nuts on to a clean tea-towel and rub off the loose skins. Roughly chop.
4. Just before serving, drizzle the dressing over the salad and sprinkle with the nuts. Serve immediately.