A refreshing salad that is best served as a starter. This can be adapted for use with blood oranges when they appear. If possible, try and buy the best quality barrel-aged feta for this recipe.
2 navel oranges
1 red onion, finely sliced into rings
170g feta, sliced
8-12 black olives, stoned and quartered
2 heads white or red chicory
2 bunches watercress, trimmed and washed
1tbsp orange juice
1-2tbsp extra virgin olive oil
Salt and freshly ground black pepper
Cut the top and bottom off the oranges and sit on a chopping board. Continue by cutting away the pith and peel of the oranges. Slice both oranges into rounds and set aside.
Prepare the onion, feta and olives. Trim the chicory and separate the leaves. Wash and dry the chicory leaves and place in a bowl with the washed and dried watercress sprigs, onion rings and olives.
When you are ready to serve, sprinkle the leaves with some of the excess orange juice, season with salt and freshly ground black pepper and drizzle with a little olive oil. Gently toss the leaves so that they are lightly coated in the dressing then divide them between six starter plates.
Season the orange slices and slip them in among the salad leaves. Finally, add the sliced feta cheese and serve immediately. Reuse content