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Clementine, cherry and feta salad


Serves: 4
timeTotal time:
Clementine, cherry and feta salad
Recipe photograph by Ria Osborne

Clementine, cherry and feta salad


Serves: 4
timeTotal time:

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Nutritional information (per serving)
Calories
290Kcal
Fat
23gr
Saturates
7gr
Carbs
14gr
Sugars
12gr
Fibre
3gr
Protein
8gr
Salt
1.3gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 25g pumpkin seeds
  • 40g macadamia nuts, roughly chopped
  • 4 clementines
  • 100g fresh cherries
  • juice of 1 lemon
  • 1 tbsp clear honey
  • 2 tbsp extra-virgin olive oil
  • 1 head chicory, leaves halved lengthways
  • 100g mixed salad leaves
  • 125g Taste the Difference barrel-aged feta, sliced

Step by step

Get ahead
Toast the seeds and nuts and make the dressing a few hours ahead.
  1. Toast the pumpkin seeds and macadamia nuts for 2-3 minutes in a dry frying pan, until they start to smell nutty.
  2. Cut the top and bottom off each clementine and remove the peel. Cut each one in half; slice into half moons. Score each cherry into quarters around the stone, then pull the flesh away from the stone (discard the stones).
  3. In a large bowl, whisk together the lemon juice, honey, olive oil and some seasoning. Toss the chicory and salad leaves in the dressing, then divide these between 4 plates.
    Tip
    If you can't find cherries, sprinkle with pomegranate seeds instead.
  4. Scatter the clementines, cherries, pumpkin seeds and macadamias over each salad, then scatter over the sliced feta just before serving.
Chef quote
A refreshing mix of sweet fruit, salty feta and crunchy seeds.

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