Jamie Oliver

Tangerine, chocolate and vanilla salad

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Tangerine, chocolate and vanilla salad

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    209
    10%
  • Fat
    12.8g
    18%
  • Saturates
    6.6g
    33%
  • Protein
    4.3g
    10%
  • Carbs
    17.5g
    7%
  • Sugar
    16.2g
    18%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Oliver's Twist
Recipe From

Oliver's Twist

Nutrition per serving
  • Calories
    209
    10%
  • Fat
    12.8g
    18%
  • Saturates
    6.6g
    33%
  • Protein
    4.3g
    10%
  • Carbs
    17.5g
    7%
  • Sugar
    16.2g
    18%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 20 g blanched almonds
  • 1 teaspoon golden caster sugar
  • 1 vanilla pod , halved lengthways and seeds scraped out
  • 8 tangerines
  • a few sprigs of fresh mint , leaves picked
  • 100 g quality dark chocolate, (70% cocoa solids)
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Method

This vibrant, refreshing pud looks beautiful on the plate and is really simple to prepare. If you can’t get tangerines, use clementines or satsumas in their place.

Toast the almonds in a dry pan on a medium heat for a few minutes, or until smelling fantastic, tossing occasionally. Remove from the heat and leave to cool.

Add 4 tablespoons of water to a small pan on a high heat. Add the sugar, vanilla pod seeds and the empty pods, then squeeze in the juice from 4 tangerines. Leave this ticking away for 5 to 8 minutes, or until thickened and reduced to a syrup.

Meanwhile, peel and finely slice the remaining tangerines and arrange them nicely on a lovely serving platter. Pour over the syrup, then roughly chop and scatter over the almonds and mint leaves. Use a sharp knife to scrape over a few shavings of chocolate, then serve.

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