Orange Garden Salad Bresaola & Giant Rye Crispbreads

Hunt down these giant rye crispbreads, they’re fantastic – plus, rye is a great source of zinc, which is good for cognitive function and helps keep our nails and skin healthy.


  • 1 orange
  • extra virgin olive oil
  • red wine vinegar
  • ½ a red onion
  • 1 handful of enoki or chestnut mushrooms
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 1 red chicory
  • 2 large handfuls of mixed watercress and rocket
  • 1 giant rye crispbread
  • 20g Parmesan cheese
  • 6 thin slices of bresaola

Top and tail the orange, then, standing it on its flat bottom, trim off the peel. Segment the orange into a bowl, squeezing the juice from the centre over the top. Add a pinch of sea salt and black pepper and 1 tablespoon each of oil and vinegar. Peel and very finely slice the red onion, ideally on a mandolin (use the guard!), pick apart or slice the mushrooms, pick and finely chop the parsley leaves, then add it all to the bowl and mix together well.

Finely slice the stalk end of the chicory, going about halfway up, then click apart the more delicate whole leaves and place gently on top of the salad with the watercress and rocket, tossing together only moments before serving.

Using your giant crispbread as a plate (you can use smaller ones and just divide the topping between them, if that’s what you’ve got), arrange the salad on top, then use a speed-peeler to shave over the Parmesan. Arrange the bresaola over the top in waves, then serve. Simple, vibrant, easy and delicious.

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