Fruity Potato Wedge Salad

• 250 g Potatoes; washed and cut into 8 equal wedges (8oz)
• 1 160 gram pac chicory heads; halved and cored
• 1 tb Olive oil
• 50 g Walnuts; roughly chopped (2oz)
• 1 tb Walnut oil
• 2 Oranges; peeled and pared into segments
• Salt and freshly ground black pepper
• 1 sm Pack mixed salad leaves

Instructions

1. 1

   Place the potato wedges in cold water, bring to the boil and simmer for 10-15 minutes.

2. 2

   Preheat a grill to a moderate heat.

3. 3

   Brush the chicory with some of the olive oil then place in a large shallow heatproof dish and grill for 3 minutes on each side.

4. 4

   Drain the potatoes and brush with the remaining olive oil and add to the chicory dish.

5. 5

   Sprinkle with the nuts, then drizzle over the walnut oil, return to the grill for 4 minutes, turning halfway.

6. 6

   Add the orange segments and season.

7. 7

   Place salad leaves on a serving plate and top with the potato and orange mix.

8. 8

   Serve immediately.

9. 9

   NOTES : A tasty, alternative style, warm salad combining potatoes, chicory and orange.