Bitter, crunchy greens are an excellent foil to a risotto’s richness. 

Recipe: Lucy Corry  Photo and styling: Carolyn Robertson

Serves: 6

INGREDIENTS

Six generous handfuls of greens

For the dressing:
2 tablespoons freshly squeezed orange juice
1 tablespoon cream
1 tablespoon extra-virgin olive oil
salt and pepper

¼ cup toasted pumpkin seeds, to serve

METHOD

Gently wash and dry six generous handfuls of greens — mizuna, watercress, rocket, even finely chopped silverbeet leaves — and arrange in a serving bowl.

Thinly slice into strips a washed and dried navel orange and add to the bowl.

To make the dressing, whisk together freshly squeezed orange juice, cream, extra-virgin olive oil, a pinch of salt and a generous grind of black pepper.

Drizzle half the dressing over the greens and toss gently. Scatter with toasted pumpkin seeds and a bit more dressing. Serve immediately.

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