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Spiced feta, pistachio & clementine salad

One serving of spiced feta, pistachio & clementine salad

Spiced feta, pistachio & clementine salad

Name: Spiced feta, pistachio & clementine salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 180g feta crumbled; 250g Greek yogurt; ½ tsp chilli flakes; 2 tbsp za’atar or mixed dried herbs; 70ml extra virgin olive oil; 1 tbsp honey; 2 tbsp white wine vinegar; 1 large banana shallot very thinly sliced into rings; 150g rocket; 4 clementines peeled and sliced horizontally; ½ small bunch of mint; 40g pistachios chopped; 50g pomegranate seeds

Esther Clark

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Serves 4

Easy

Prep: 30 mins

plus 3 hrs draining and overnight chilling

A star rating of 5 out of 5.4 ratingsRate

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Need a break from rich Christmas food? This fresh, zingy feta, pistachio and clementine salad is just the ticket, plus there’s no cooking involved

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

180g feta

crumbled
250g Greek yogurt
½ tsp chilli flakes
2 tbsp za’atar

or mixed dried herbs
70ml extra virgin olive oil
1 tbsp honey
2 tbsp white wine vinegar
1 large banana shallot

very thinly sliced into rings
150g rocket
4 clementines

peeled and sliced horizontally
½ small bunch of mint
40g pistachios

chopped
50g pomegranate seeds

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Nutrition: Per serving

kcal508
fat39g
saturates14g
carbs20g
sugars17g
fibre5g
protein16g
salt1.9g

Method

step 1

Put the feta in a bowl with the yogurt and ½ tsp salt and mash together well with a fork. Put in a sieve set over a bowl for 3 hrs, then chill overnight. Once chilled, roll into 12 balls the size of walnuts. Mix together the chilli and za’atar, then roll the feta balls in the mixture to coat. Put in the fridge to chill for 30 mins. Will keep chilled in a container for up to three days covered in a layer of olive oil.
step 2

Mix the oil with the honey, vinegar and some seasoning to taste. Toss the shallots, rocket and clementine slices together with the mint. Arrange on a plate with the feta balls on top and drizzle over the dressing. Scatter with the chopped pistachios and pomegranate seeds.

Recipe from Good Food magazine, November 2021

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A star rating of 5 out of 5.4 ratings

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