Krude Marinated Orange Salad

What you'll need

For the crystallised pecans

  • 75g caster sugar
  • 25ml water
  • 100g pecans

For the basil brioche

  • 4 thick slices of brioche, cut into large 4cm chunks
  • 1 tbsp Krude Basil Oil

For the maple and lemon mascarpone

  • 250g mascarpone
  • 1 tbsp Krude Lemon Oil
  • 3 tbsp maple syrup
  •  ½ tsp vanilla extract

To serve

  • 3 oranges
  • 3 tbsp pomegranate seeds, with the juice

Krude Lemon Oil for drizzling

Serves 4

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For the pecans

  1. Oven to 180°C.

  2. Sugar + water into a pan. Bring to a gentle boil - as soon as it’s dissolved and bubbling, off the heat.
    Pecans in. Toss to coat.

  3. Onto a tray. Bake 6 mins - they should crystallise.
    Break them up while warm. Cool, then roughly chop.

For the brioche

  1. Lay out the slices, Krude basil oil both sides.

  2. Bake 10 mins, turning halfway - crisp, golden, not pale. Cool.

For the maple & lemon mascarpone

  1. Everything into a bowl. Beat until smooth, thick, and properly combined.

To serve

  1. Top and tail the oranges. Cut away the peel and pith, then slice into half-moons.

  2. Toasted brioche onto a plate. Dollops of mascarpone, oranges over.

  3. Pecans, pomegranate seeds — scatter generously.

  4. Finish with Krude lemon oil and a hit of pomegranate juice. Fresh herbs if you’ve got them.