Annie Bell's Big Orange Salad with Feta

Name: Annie Bell's Big Orange Salad with Feta
Yield: 4
Cuisine: Greek
Ingredients: 2 mandarins or other small orange citrus depending on season; 6 slim carrots; Olive oil; 1 tbsp white balsamic vinegar or lemon juice; Sea salt; 30g pine nuts or sunflower seeds; 2 handfuls coarsely chopped flat-leaf parsley; 200g feta diced; 1 tbsp coarsely chopped pistachios

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Serves: 4

Greek Side Dish

Ingredients

2 mandarins or other small orange citrus depending on season
6 slim carrots
Olive oil
1 tbsp white balsamic vinegar or lemon juice
Sea salt
30g pine nuts or sunflower seeds
2 handfuls coarsely chopped flat-leaf parsley
200g feta diced
1 tbsp coarsely chopped pistachios

Accompaniment

Description

Think beyond traditional leafy greens when it comes to salad days

Method

1
Peel the mandarins and divide into segments, discarding all the pith and membranes (work over a bowl to collect any juice).

Trim and peel the carrots and finely slice them diagonally. Combine the carrots, mandarins and juice and toss with 2 tbsp olive oil, the vinegar or lemon juice and a little salt.

Mix in the pine nuts or sunflower seeds, parsley and the feta. Drizzle over a little more oil and scatter over the pistachios.