Recipe For Spring: Radicchio, Carlin Peas, Blood Orange & Manchego Salad

This is a favored recipe from the Kew Gardens Salad Book: a vibrant radicchio salad ideal for warm weather.

Ingredients:

Serves 4

• 2 blood oranges

• 150g cooked carlin peas, rinsed if jarred or canned

• 8 radicchio leaves, roughly torn

• 50g vegetarian Manchego cheese, shaved or finely sliced 

For the dressing: 

• Juice of ½ blood orange, grated or zested 

• Skin of 1 blood orange

• 3 tbsp olive oil

• 1 small garlic clove, grated

• 1 tsp wholegrain mustard

• Salt and freshly ground pepper

Method:

1. Grate or zest one of the blood oranges. Slice this orange in half and squeeze the juice from one half.

2. Peel the remaining one-and-a-half blood oranges. Cut them into slices, then into chunks, removing any pith. Set aside.

3. Make the dressing. Place the blood orange juice and zest in a jar. Add the olive oil, garlic and mustard. Put the lid on the jar and shake well until combined. Season with salt and freshly ground pepper. In a bowl, toss the carlin peas with the dressing and set aside.

4. Place the radicchio in a serving bowl. Add the carlin peas together with the dressing and toss well. Add in the blood orange chunks and lightly toss. Scatter over the Manchego cheese and serve. 

   
   

The Kew Gardens Salad Book is out 15 May, £22, shop.kew.org