Fig, pomegranate, radicchio, orange and feta salad
* 2 oranges * 3 ripe figs * 1 head radicchio * seeds of 1 pomegranate * 150g marinated feta, drained and crumbled
* 80g walnuts, lightly roasted * 2 handfuls mint leaves, torn for the dressing * 60ml red wine vinegar * 1½tsp dijon mustard * 1tsp raw honey * 80ml extra-virgin olive oil * himalayan salt and freshly ground black pepper
To prepare the dressing, whisk the vinegar, mustard and honey together in a small bowl. Gradually add the oil and the salt and pepper. Set aside.
Using a small sharp knife, cut off and discard the orange skins. Slice the oranges into approximately 1cm-thick rounds.
Roughly tear the figs into quarters and the radicchio into pieces.
To assemble, arrange the orange, fig and radicchio on a large serving plate. Drizzle with half of the dressing.
Scatter with the pomegranate seeds, feta, walnuts and mint. Drizzle with the remaining dressing and serve.