Embrace the wonders of citrus with this sweet, tart and smoky salad – bring the flavours forward with dark chocolate shavings
| Calories | 381 |
| Fat | 22.5g |
| Saturates | 6.6g |
| Protein | 3.1g |
| Carbs | 46.6g |
| Sugars | 36g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSlice a thin sliver off the top and bottom of each mandarin so that it stands flat. Then use a small sharp knife to carefully cut downwards along the curve of the mandarin to re-move the remaining rind and the pith (the white membrane). After peeling, slice the fruit into rounds.
To char the mandarin slices, use one of the two methods: either use a kitchen torch (highly recommended) or char in a frying pan. Place the pan over a high heat until scorch-ing hot. Brush the slices with a little olive oil on each side. Place the slices in the pan for approx. 30 seconds until they begin to char.
Once the slices are charred, arrange them on a serving platter. Drizzle with the olive oil and pomegranate molasses, sprinkle the sumac over the mandarin slices.
Using a peeler, peel the chocolate to form ribbons and sprinkle over the slices.
Sprinkle with the sea salt and serve.
