Orange and mandarin with radicchio and ricotta

Babiche Martens

Radicchio is beautiful to look at, the deep purple colour adds delight to a plate. It is slightly bitter, so balancing the flavour with some fresh sweet citrus and a honey dressing is perfect.

If you can’t find radicchio, try this salad using chicory or cos lettuce. It is a great accompaniment to a quick fried lamb loin or steak. Ricotta adds a delicious creamy texture.

Salad

1 cup	Quinoa (Main)
2 Tbsp	Olive oil
1	Radicchio, cut into 8 wedges (Main)
1	Orange, peeled and sliced (Main)
1	Mandarin, segmented
½ cup	Basil leaves
250 g	Ricotta cheese (Main)

Dressing

2 Tbsp	Runny honey, melted
2 Tbsp	Olive oil
1	Mandarin, zested and juiced (Main)
1 tsp	Orange zest (Main)

Directions

1. Place the quinoa into a pot with 2 cups of water. Bring to a simmer, cover and cook for 15 minutes until all the liquid has absorbed. Fluff with a fork.
2. To make the dressing, in a small jar shake together the honey, oil, mandarin zest and juice and orange zest.
3. Heat the oil in a frying pan. Add the radicchio wedges and brown on each side. This is quick. Set aside.
4. In a large bowl combine the quinoa, radicchio, orange, mandarin, basil leaves and dressing. Stir gently, so as not to break up the radicchio.
5. Serve on to a platter topped with ricotta, season with salt and pepper.

More citrus recipes from Angela

• Gooey lemon crunch
• Cucumber and citrus salad