Ingredients List



  1. Cut the top and bottom off the orange, and then slice off the peel with a sharp knife, keeping as much of the flesh as you can but removing all the pith. 
  2. Slice the orange into segments over a bowl in order to keep as much of the juice as possible. Reserve the orange segments.
  3. Add the lemon juice, olive oil and some seasoning to the orange juice and whisk to make the dressing. Reserve.
  4. Put the chicory leaves, rocket/arugula and orange segments into a large bowl and dressing and gently toss together.
  5. Arrange on a serving plate with the salmon slices and scatter over the hazelnuts.
  6. Serve with crusty bread.

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