- 500g goats yoghurt
- Salt & pepper
- 2 x heads of chicory or mixed leaves
- 2-3 oranges
- 100g walnut pieces
- 2 tbsp white wine vinegar
- 2 tsp dijon mustard
- 1 tsp sugar
- 1 garlic clove (lightly crushed)
- 6 tbsp olive oil
- A small bunch of parsley (finely chopped)
About two days ahead, line a bowl with a muslin cloth and tip in the yoghurt along with a pinch of salt.
Tie up the corners with some string making a small bag and hang over the bowl. The whey will drain out leaving you with the curd (I found that, after a day, it was pretty much done and moved it to the fridge with the muslin still not touching the bottom of the bowl).
At least an hour before serving, make the dressing by putting the vinegar, dijon, sugar, garlic, olive oil, parsley and a little salt and pepper into a jar and shaking until it has emulsified.
Store the dressing in a cool place.
Toast the walnuts in a dry frying pan until fragrant and then set aside.
Slice off the orange peel from the oranges, removing all of the pith with the peel.
Slice the oranges into rounds and cover and chill the oranges until ready to serve.
When ready, arrange the curd, salad leaves, oranges and walnuts on a plate.
Spoon over the dressing and serve.
Serves 2- 4
Recipe taken from Do-Ahead Christmas by James Ramsden
Born in Scotland in the mid 70’s, Bee was brought up on a diet of fish fingers, spaghetti hoops, and crispy pancakes. But never the deep fried Mars Bar.
Okay, maybe once, but she didn’t swallow.
Today, after a decade in Manchester, Bee has returned to Scotland and resides in Glasgow. She posts a mixture of recipes tried and tested at home.