tangerine, chocolate and vanilla salad

Tangerine, chocolate & vanilla salad

With almonds and mint leaves

tangerine, chocolate and vanilla salad

20 mins

Super easy

serves 4

About the recipe

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.


nutrition per serving

209

Calories


12.8g

Fat


6.6g

Saturates


16.2g

Sugars


4.3g

Protein


17.5g

Carbs


of an adult’s reference intake


Ingredients

20g blanched almonds

1 vanilla pod

1 teaspoon golden caster sugar

8 tangerines

a few sprigs of fresh mint

50g quality dark chocolate, (70%)

Method

  1. Toast the almonds in a dry pan on a medium heat until golden, tossing occasionally, then tip into a bowl and leave to cool.
  2. Halve the vanilla pod lengthways and scrape out the seeds.
  3. Pour 4 tablespoons of water into a small pan on a high heat, add the sugar and the vanilla pod and seeds, then squeeze in the juice from 4 tangerines. Leave to tick away for 5 to 8 minutes, or until thickened and reduced to a syrup.
  4. Meanwhile, peel and finely slice the remaining tangerines and arrange nicely on a serving platter.
  5. Roughly chop the toasted almonds and pick the mint leaves.
  6. Pour the syrup over the tangerines, then scatter over the almonds and mint leaves.
  7. Using a sharp knife, carefully scrape over a few shavings of chocolate, then serve.

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