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Blue Cheese & Citrus Salad

25 Minutes
4 Servings
9 Ingredients


A refreshing citrus salad to accompany that braai meat, or even to turn into a meat-free main dish for any lover of tangy blue cheese.


1. Preheat the oven to 180 °C.

2. Gently toast the walnuts for 5 min. or until slightly oily and deepened in flavour.

3. Allow cooling.

4. Blanch the mangetout in boiled water until electric green in colour, then immediately submerge in iced water to stop the cooking process. This helps to retain the lovely colour and crunchy texture.

5. To assemble the salad, combine the orange slices, rocket leaves, mangetout and walnuts.

6. Season, toss with olive oil and lemon juice and top the salad with crumbled blue cheese.

7. Serve.

Nutritional Information

Not Available


  • 2 red navels (Cara Cara/blood orange); peeled and sliced
  • Handful of rocket leaves
  • 1 punnet mangetout
  • ½ cup walnuts
  • 100 g blue cheese
  • Extra virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste