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When winter beckons, why not make the most of some of the abundance of citrus by adding mandarin to roasted vegetables.
Tangy, refreshing and this can be served as a side or as the main. Although it's a pain to remove the white membranes of pith on each segment, It does make for a better texture when eating.
When winter beckons, why not make the most of some of the abundance of citrus by adding mandarin to roasted vegetables.
Tangy, refreshing, and an enticing colourful dish, this can be served as a side or as the main. Although it's a pain to remove the white membranes of pith on each segment, It does make for a better texture when eating.
3 cups chopped vegetables, carrots, kumara, pumpkin, parsnip
1 large red onion or two small onions, cut into thin wedges
1 red or yellow capsicum, seeds & stem removed, sliced
sea salt flakes & freshly ground black pepper
1 Tbsp curry powder
1 Tbsp native bush honey
1 Tbsp lemon juice
2 Tbsp olive oil
400g can chickpeas, drained
6 mandarins, peeled, pith removed and sliced into thin rounds
120g baby spinach leaves
3 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1 Tbsp native bush honey
1 Tbsp white wine vinegar
½ tsp mustard powder
We reckon the wee Mandarin is possibly the humble champion of the citrus family.
Famed for its easy peel skin, no pips, and its sweet hint of honey - Satsuma mandarins are a regular daily fixture in Kiwi lunchboxes. Loved by kids and adults alike.
Just two of these snack sized fruit provide 35% of your recommended daily allowance of vitamin C! Plus a good helping of vitamin A, iron, fibre and calcium - awesome for boosting our winter wellness reserves.
We reckon they’re best enjoyed as is, but they work well in a variety of dishes. Think mandarin quinoa kale bowls, mandarin chicken salad, mandarin ice cream, sticky mandarin date cake, citrus vinaigrettes…
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