Warm artichoke, blood orange & feta salad

Warm artichoke, blood orange & feta salad

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(2 ratings)

Prep: 15 mins Cook: 50 mins

Easy

4 - 6 as a side

This warm winter salad has it all: colour, flavour and texture. Sweet blood oranges, sharp feta and nutty Jerusalem artichokes combine to create a beautiful side or seasonal meze

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (4)

  • kcal410
  • fat22g
  • saturates5g
  • carbs40g
  • sugars28g
  • fibre7g
  • protein11g
  • salt1g
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Ingredients

  • 750g Jerusalem artichokes, scrubbed and quartered
    Jerusalem artichoke

    Jerusalem artichoke

    jer-oo-sa-lem ar-tee-choke

    This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 blood oranges, plus juice of 1 (about 2 ½ tbsp)
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tsp Sherry vinegar
  • 1 tbsp extra virgin olive oil
  • ½ tsp clear honey
  • 50g blanched hazelnuts, very roughly chopped
  • 1 tsp cumin seeds, lightly crushed
  • 100g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 25g pack flat-leaf parsley, roughly chopped

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the artichokes, olive oil and half the orange juice in a large roasting tin. Season well, and roast for 45 mins, turning halfway through, until tender and turning golden.

  2. Meanwhile, use a serrated knife to remove the skin and pith from the remaining oranges, then segment the flesh or cut into thin wheels. Put the Sherry vinegar, remaining orange juice, the extra virgin olive oil and honey in a jug and whisk to combine. Season to taste.

  3. Scatter the nuts and cumin over the artichokes and roast for another 5 mins until the nuts are just golden and the cumin aromatic. Remove from the oven, cool briefly, then gently fold in the orange, feta, parsley and dressing. Serve in the tin or pile onto a platter.

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Comments, questions and tips

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juliascriv
1st Mar, 2016
3.8
I made this a couple of days ago, as I found the artichokes and blood oranges at the market. This is a great recipe, a really nice salad which looks beautiful! However, I found that the artichokes do not need 45 minutes in the oven, as mine were golden after 30 minutes, furthermore, 200 degrees is perhaps too hot, as the orange juice burnt on the oven tray. I will make this again, but lower the oven temperature next time.
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