Fig, pomegranate, radic­chio, or­ange and feta salad

Living Etc - - ENTERTAINING -

Serves 4

* 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.

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