A delicious citrus salad, accompanied perfectly with feta and olives.
Serves: 4
INGREDIENTS
1⁄2 an iceberg lettuce or 1 cos lettuce
3 spring onions, thinly sliced
1-2 oranges
150 grams firm feta cheese, thinly sliced
1⁄2 cup black olives
Dressing
3 tablespoons olive oil
1-2 tablespoons red wine vinegar or lemon juice
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients in a bowl and season.
Tear the lettuce into bite-sized pieces. Peel the oranges with a knife to remove all the white pith. Halve and slice thinly.
To serve: Toss the lettuce with some of the dressing. Layer with the sliced oranges and feta in a shallow serving bowl. Scatter over the black olives and drizzle with the remaining dressing.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.