This dish is a great mix of opposing flavours, and is a bit of a 'dry shampoo' dish, in the sense that it will 100% look like you've spent a whole lot longer on putting this together than you actually have. Don't be suspicious of the dressing - feta and honey go together surprisingly well.
What's the A to V?
Oranges are high in both vitamin C and vitamin A, and the feta is a great source of calcium, B12, sodium, iodine and chloride. Add some crushed pistachios for vitamin E, magnesium, iron and B6.
Ingredients (serves 2):
200g feta cheese, chopped into 1 cm sized cubes or crumbled
1 orange
25g unsalted pistachio nuts, crushed
1 packet of rocket or watercress (80g)
For the dressing
2 tbsp of olive oil
1 tbsp of date syrup (replace this with an extra tsp of honey if you don't have any)
1 tsp of honey
juice of 1 chunky slice of lemon
Salt and pepper to season
Method
Place your salad leaves in a bowl or on a plate.
Using a sharp knife, cut away the rind and peel of the orange so that you've 'skinned it' (eugh) as much as possible. Slice horizontally into discs, and then tear the segments away.
Place your orange segments and chunks of feta on top of your leaves, and sprinkle your crushed pistachios on top.
In a ramekin or small bowl, mix together your dressing ingredients and then drizzle on top of the dish.