Monday, 4 March 2013

Blood orange and feta salad

Blood oranges are all the rage at the moment, and I cannot have enough of them. There's a hidden gem under the speckled skin, you never know which colour will be revealed: either ruby red or slightly tinted orange. They are so pretty and have an amazing taste. If you have difficulty in finding them, try Abel & Cole.

Blood orange and feta salad
Ingredients (serves 4-5):
5 blood oranges, peeled and sliced
1 red onion, thinly sliced
200g feta cheese, cubed
a bunch of mint (about 4-5 sprigs or 15g)
sea salt and pepper
a packet of rocket leaves (70g)

For the dressing;
1/2 blood orange juice
1/2 orange juice
3 tbsp olive oil
1 tsp balsamic vinegar

Peel and slice the oranges, place them in a deep bowl and sprinkle with salt and pepper. Chop the mint and mix with the oranges. Slice a red onion and place in a separate bowl, sprinkle a bit of sugar, pour icy cold water and leave for an hour with some orange peel (this removes the bitter edge from the onion, makes it more crunchy and sweet).

After an hour, drain the onion (throw the peel), add it to the bowl with oranges. Cube the feta, add it to the salad. Mix well with the rocket leaves.
Make the dressing from 1/2 blood orange juice, 1/2 orange juice, 3 tbsp olive oil and 1 tsp balsamic vinegar. I wouldn't add more salt, as feta is salty enough.
This is a lovely refreshing salad that could be served as  a starter or a side dish for the grilled chicken or fish.
I also planned to add some pistachios, but my guys have found the packet of Wonderful pistachios (salted) in the kitchen, and I had none left for the salad.

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