This salad has similarities to the ‘Blood Orange, Fennel and Beet Salad’ – well for a start you’ll be using blood orange and beetroot rounds as two of its main ingredients – however the addition of feta cheese, roasted cumin seeds and ground pistachios, lend it a uniquely middle-eastern aroma and richness.
It works brilliantly well as a side dish for fillet of beef, chicken or halloumi kebabs, especially if you marinate any of the above in pomegranate molasses from the night before grilling.
The clean, fresh and intense flavours make this a perfect summer lunch dish.
INGREDIENTS – Serves 6 – 8 as a side dish
8 blood oranges – peeled and sliced neatly into rounds
5 – 6 red beetroots – leaves removed, boiled and sliced into rounds
2 small red onions – sliced into fine rounds on a mandolin
A handful of fresh mint leaves
1 tablespoon cumin seeds
A handful of pistachios – shelled and crushed
Zest of 2 limes
For the dressing:
120 ml olive oil
120 ml red wine vinegar
1 level teaspoon sugar
Sea salt and freshly ground black pepper
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