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:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.