Feta and orange salad with honeyed almonds


Feta and orange salad with honeyed almonds
Serves 4 as a starter, 2 as a light meal
  • 1 tbsp white wine vinegar
  • ½ tbsp orange juice
  • salt and pepper
  • 5 tbsp extra virgin olive oil
  • ½ tsp runny honey
  • leaves from 1 sprig of thyme
  • for the almonds
  • ½ tbsp olive oil
  • 50g blanched almonds
  • 1 tbsp runny honey
  • ¼ tsp smoked paprika
  • ¼ tsp ground cumin
  • 3 oranges
  • 1 small or½ large fennel bulb
  • 60g watercress
  • 100g feta (preferably barrel-aged), chunks 10g mint leaves, torn
  1. For the dressing, whisk all ingredients together.
  2. Season and pour into a shallow bowl.
  3. For the almonds, heat the olive oil in a small frying pan.
  4. Add the nuts. Fry over a medium heat until toasted.
  5. Add honey and spices and cook until honey is bubbling and almost caramelised. Spoon mix on to a non-stick baking sheet.
  6. Leave to cool.
  7. Cut a slice off the bottom and top of each orange so they have a flat base.
  8. Cut the peel and pith off, slice into rounds and remove seeds.
  9. Trim fennel, reserving feathery bits, and remove tough outer leaves.
  10. Quarter the bulb lengthways and cut out the core.
  11. Slice very finely and add to dressing.
  12. Finely chop any feathery bits and add them too.
  13. Put oranges, watercress, feta and mint into the bowl as well and toss gently.
  14. Add the almonds.
  15. Serve.


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