grated rind and juice of 1 orange
1 lb (450 g) mange tout
4 spring onions, chopped
2 tsp (10 ml) chopped fresh mint
5 outer leaves of Cos lettuce, shredded
1 orange, peeled and segmented
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
pepper, to taste
2 tsp (10 ml) sesame seeds, toasted
1 lb (450 g) mange tout
4 spring onions, chopped
2 tsp (10 ml) chopped fresh mint
5 outer leaves of Cos lettuce, shredded
1 orange, peeled and segmented
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
pepper, to taste
2 tsp (10 ml) sesame seeds, toasted
method
1. Put half the grated orange rind and all of the juice into a saucepan with the mange-tout, spring onions, mint and 45 ml (3 tbsp) water.
2. Cover, bring to the boil and cook for 4 minutes.
3. Add the lettuce and cook for 1 - 2 minutes or until the mange tout are tender but still crisp.
4. Drain, then arrange the vegetables on a serving platter. Set aside to cool.
5. To make the dressing, cut each orange segment into 4.
6. Put into a small bowl and add the remaining orange rind, the yogurt and seasoning. Mix well.
7. Spoon the dressing over the prepared salad and sprinkle with the sesame seeds.
2. Cover, bring to the boil and cook for 4 minutes.
3. Add the lettuce and cook for 1 - 2 minutes or until the mange tout are tender but still crisp.
4. Drain, then arrange the vegetables on a serving platter. Set aside to cool.
5. To make the dressing, cut each orange segment into 4.
6. Put into a small bowl and add the remaining orange rind, the yogurt and seasoning. Mix well.
7. Spoon the dressing over the prepared salad and sprinkle with the sesame seeds.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
