Tangerine, chocolate & vanilla salad

“This vibrant, refreshing pud looks beautiful on the plate and is really simple to prepare. If you can’t get tangerines, use clementines or satsumas in their place. ”

20 g blanched almonds

1 vanilla pod

1 teaspoon golden caster sugar

8 tangerines

a few sprigs of fresh mint

50 g quality dark chocolate, (70%)

Method

1. Toast the almonds in a dry pan on a medium heat until golden, tossing occasionally, then tip into a bowl and leave to cool.
   
   Halve the vanilla pod lengthways and scrape out the seeds.
2. Pour 4 tablespoons of water into a small pan on a high heat, add the sugar, and the vanilla pod and seeds, then squeeze in the juice from 4 tangerines. Leave to tick away for 5 to 8 minutes, or until thickened and reduced to a syrup.
3. Meanwhile, peel and finely slice the remaining tangerines and arrange nicely on a serving platter.
4. Roughly chop the toasted almonds and pick the mint leaves.
5. Pour over the syrup, then scatter over the almonds and mint leaves.
6. Using a sharp knife, carefully scrape over a few shavings of chocolate, then serve.

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