Orange and piquillo pepper salad


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

Photograph: Lizzie Mayson/The Guardian. Food styling: Ellie Mulligan. Prop styling: Louie Waller. Food assistant: Toni Musgrave

Winter is a wonderful time to celebrate citrus in its full glory, and this salad is based on that premise. While this recipe uses an orange, grapefruit and blood oranges, also work magically here. Serve it with the Chicken Pulao with Cranberries.

To make this recipe, please visit my column at The Guardian.

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