It's cold and wintery out there and I'm craving salads - what's that about? Please tell me I'm not mad and the only one! This perhaps doesn't sound much on the outset but the flavours together work just beautifully and I find it so nourishing and comforting. There are tonnes of oranges around at the moment and this is such a wonderful way to eat them. The juicy citrus bites through the peppery freshness of the chicory and then there's the salty crumbly feta with the lasting flavour of the mint. It is lush.
Out of foods scored by their nutritional content - of potassium, fibre, protein, calcium, iron, thiamin, riboflavin, niacin, folate, zinc, and vitamins A, B6, B12, C, D, E, and K - Chicory came in as one of the top sixth so it's no wonder it feels so good to eat.
You can eat this salad on it's own for lunch (though if taking it in a packed lunch take the dressing in a separate jar as it will wilt and discolour everything) and I added a few slices of pan fried prosciutto which will please those that might feel this is all too healthy otherwise (besides, what dish isn't improved by the addition of a bit of cured meat, eh?!). This is such a simple recipe and so easy to make before rushing off (even for me who is always running late) and it's way more filling than you might expect. Another winter hero.
Recipe // Chicory, orange and feta salad with mint
Lunch or starter
- One chicory bulb, leaves pulled apart
- One large orange, peeled and sliced
- Small handful of leaves of your choice
- Small handful of fresh mint leaves
- 50g feta (or 1/4 block), cubed
- For the dressing:
- 1 tsp local honey
- 1 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- Simple and quick - just stack your ingredients on a plate or in your lunch tub and mix the dressing in a ramekin. When ready to eat pour over your salad and eat!
Formally Emma Gutteridge