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19 December 2012,21:32 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Remove all of the peel and the white pith from 3 of the oranges, then segment them.
  • Mix the orange segments with the endive, watercress and pepper in a large salad bowl.
  • To make the dressing, finely grate the rind from the remaining orange into a small bowl, then squeeze in the juice.
  • Whisk in the yogurt and season to taste with salt and pepper.
  • Spread the hazelnuts out on a baking sheet and toast lightly under a hot grill.
  • Turn the nuts on to a clean tea-towel and rub off the loose skins. Roughly chop the nuts.
  • Just before serving, drizzle the dressing over the salad and sprinkle with the nuts.
  • Serve at once while the nuts are still crunchy.


  • 4 large oranges
  • 1 head of endive, torn into small pieces
  • 1 bunch of watercress, trimmed, torn into sprigs and washed
  • 1 small red pepper, seeded and cut into thin strips
  • 150 grams natural yogurt
  • Salt and pepper
  • 25 grams hazelnuts

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