Tangerine, chocolate & vanilla salad

tangerine, chocolate and vanilla salad

Serves 4

  • 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)

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.

Nutritional Information

Print this recipe
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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 209
    10%
  • Carbs 17.5g
    7%
  • Sugar 16.2g 18%
  • Fat 12.8g 18%
  • Saturates 6.6g 33%
  • Protein 4.3g 10%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 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)