This is my winter salad of the moment and again comes form Yasmin Khan’s book, Zaitoun. I have given recipes for other salads which combine citrus fruit with dates but the balance of flavours in this recipe works really well.

It is important to use an organic clementine for the zest as non organic fruit has all sorts of preservatives sprayed on to the peel; I was impressed to find these ingredients are now listed on the packaging of non organic fruit. Zest from an organic orange could be substituted.

For the dressing:

1 clove garlic, crushed
1¼tbsp cider vinegar
2tbsp olive oil
½tbsp date syrup (or alternatively use pomegranate syrup)
Finely grated zest of 1 organic clementine
Salt and freshly ground black pepper

For the salad:

3 clementines
100g rocket
65g radicchio, leaves separated and roughly torn
50g radishes, quartered
50g Medjool dates, roughly chopped
2tbsp pumpkin seeds

Put all the dressing ingredients into a jar. Give it a good shake and leave to infuse.

It is worth removing the membranes around the clementine segments but not strictly necessary. To do so, cut the tops and bottoms off the clementines and, placing the fruit on one of its flat ends, carefully slice off the peel,pith and outer edge of the segments. Using a small sharp knife, cut out the segments from their surrounding membrane.

Dry roast the pumpkin seeds in a frying pan for a minute or so. until they pop and start to turn colour.

Put all the salad ingredients together in a bowl.Give the dressing a final shake, remove the garlic and pour it carefully over the salad.