Nadorcott salad with olive oil and dark chocolate

Nadorcott salad with olive oil and dark chocolate

10 mins Prep

Embrace the wonders of citrus with this sweet, tart and smoky salad ­– bring the flavours forward with dark chocolate shavings

Created by Spinneys
Prep time 10 minutes
Serves 2
Cuisine African
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 381
Fat 22.5g
Saturates 6.6g
Protein 3.1g
Carbs 46.6g
Sugars 36g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Slice a thin sliver off the top and bottom of each mandarin so that it stands flat. Then use a small sharp knife to carefully cut downwards along the curve of the mandarin to re-move the remaining rind and the pith (the white membrane). After peeling, slice the fruit into rounds.


To char the mandarin slices, use one of the two methods: either use a kitchen torch (highly recommended) or char in a frying pan. Place the pan over a high heat until scorch-ing hot. Brush the slices with a little olive oil on each side. Place the slices in the pan for approx. 30 seconds until they begin to char.


Once the slices are charred, arrange them on a serving platter. Drizzle with the olive oil and pomegranate molasses, sprinkle the sumac over the mandarin slices.


Using a peeler, peel the chocolate to form ribbons and sprinkle over the slices.


Sprinkle with the sea salt and serve.