Nicola Galloway of Homegrown Kitchen's Spring Salad with Grilled Orange & Miso
This is kind of an ‘anything goes’ salad, with my current favourites pictured – red cabbage, fennel, kohlrabi, broad bean tips, apple and mint. The simple dressing is zinging with flavour, with the grilled orange adding a subtle smoky and bitter element that works well with the miso. Look out for Nelson-made Urban Hippie Miso, it is made with much love and care by a Japanese couple, Mie & Takehito. We always have a few packets in the fridge for a quick broth or for adding to pesto and dressings. A little goes a long way!
red or green cabbage
1 orange, halved
juice of 1 lime or 1/2 lemon
1 tablespoon miso - I used Urban Hippy Miso
1 teaspoon local honey
4 tablespoon extra virgin olive oil
toasted seeds to serve
- Make the dressing. Lightly brush a heavy-based skillet with oil and heat over a moderate heat. Place the orange halves cut side down and grill until golden and a little charred. Squeeze the orange juice into a jug and add the remaining ingredients. Mix well to dissolve the miso and honey. Check the flavour adding extra lime/lemon or honey if needed to reach the perfect balance of sweet, salty and sour.
- Harvest or gather a selection of seasonal produce - trim, peel and slice the produce thinly and arrange on a large platter or bowl. Drizzle with the dressing and scatter with toasted seeds to serve.