Tangelo, avo and watercress salad

Finely sliced red cabbage adds colour to this salad. I used the finely serrated edge of a flexible bread knife to sliver the cabbage.

Dressing

¼ cup	Olive oil
1 large	Shallot, diced
1 large	Garlic clove
¼ cup	Tangelo juice (Main)
2 tsp	Maple syrup
2 tsp	Chilli paste

Salad

3	Tangeloes (Main)
3 cups	Watercress sprigs, (50g) (Main)
1 cup	Red cabbage, thinly sliced
1 large	Spring onion, thinly sliced
1 large	Avocado, stoned, peeled and sliced (Main)

Directions

1. To make the dressing, heat 1 tablespoon of the oil in a small frying pan over medium heat. Add the shallot and garlic and cook on low heat, until softened. Remove from the heat.
2. Whisk the tangelo juice, maple syrup, chilli paste and five-spice powder in a small bowl. Whisk in the remaining oil. Add the shallot and garlic mixture.
3. Peel and segment the tangelos.
4. Combine the cabbage, watercress, spring onion and tangelo segments and place on a platter. Just before serving, top with the avocado and drizzle with a little of the dressing.

See more of Jan's spring thing recipes

• Strawberry gin ice cream
• Asparagus with goat's cheese dressing