Festive red salad
Cabbage, red onion, apple and beetroot - all the brightest purple fruit and veg makes up this winter salad with sweet vinaigrette
Spiced feta, pistachio & clementine salad
- Preparation and cooking time
- Prep:
- plus 3 hrs draining and overnight chilling
- Easy
- Serves 4
Skip to ingredients
- 180g fetacrumbled
- 250g Greek yogurt
- ½ tsp chilli flakes
- 2 tbsp za’ataror mixed dried herbs
- 70ml extra virgin olive oil
- 1 tbsp honey
- 2 tbsp white wine vinegar
- 1 large banana shallotvery thinly sliced into rings
- 150g rocket
- 4 clementinespeeled and sliced horizontally
- ½ small bunch of mint
- 40g pistachioschopped
- 50g pomegranate seeds
Nutrition: Per serving
- kcal508
- fat39g
- saturates14g
- carbs20g
- sugars17g
- fibre5g
- protein16g
- salt1.9g
Method
step 1
Put the feta in a bowl with the yogurt and ½ tsp salt and mash together well with a fork. Put in a sieve set over a bowl for 3 hrs, then chill overnight. Once chilled, roll into 12 balls the size of walnuts. Mix together the chilli and za’atar, then roll the feta balls in the mixture to coat. Put in the fridge to chill for 30 mins. Will keep chilled in a container for up to three days covered in a layer of olive oil.
step 2
Mix the oil with the honey, vinegar and some seasoning to taste. Toss the shallots, rocket and clementine slices together with the mint. Arrange on a plate with the feta balls on top and drizzle over the dressing. Scatter with the chopped pistachios and pomegranate seeds.
