Today’s recipe is from one of my favorite cookbooks, The Beauty Chef, by Carla Oates. I love the amount of categories it has, how it teaches you about healthy and clean eating, and about the basics of cooking. It’s also helpful because most recipes are simple, yet they challenge you to reach for produce that you may normally overlook in the grocery store. Today I am making the fig, pomegranate, radicchio, orange + feta salad! Of course I wanted to make this salad during fig’s off season so I used dried figs instead. I’ve also opted out of using the walnuts because of my nut allergy!
To make the process easier, I opted to purchase pomegranate seeds instead of a whole pomegranate + pre peeled + sliced oranges.
Enjoy x
FIG, POMEGRANATE, RADICCHIO, ORANGE AND FETA SALAD
What You’ll Need
2 oranges
3 ripe figs – I used dried
1 head radicchio
1 pomegranate, seeds removed
150 g (5½ oz) marinated feta, drained and crumbled
¾ cup (80 g/2¾ oz) walnuts, lightly roasted
2 large handfuls mint leaves, torn
Dressing
¼ cup (60 ml/2 fl oz) red wine vinegar
(unpasteurised)
1½ teaspoons Dijon mustard
1 teaspoon raw honey
⅓ cup (80 ml/2½ fl oz) extra-virgin olive oil
Himalayan salt and freshly ground black pepper
How To:
1.To prepare the dressing, whisk the vinegar, mustard and honey together in a small bowl. Gradually pour in the oil, continuously whisking, until fully incorporated. Season with salt and pepper. Set aside.
2.Using a small sharp knife cut off and discard the orange skin. Slice the oranges into approximately 1 cm (½2 in)-thick rounds.
3.Roughly tear the figs into quarters.
4.Roughly tear the radicchio into pieces.
5.To assemble, arrange the orange, fig and radicchio on a large serving plate. Drizzle with half of the dressing Scatter with pomegranate seeds, feta, walnuts and mint. Drizzle with the remaining dressing.
x VA
