The BBC Good Food logo
Warm artichoke, blood orange & feta salad

Warm artichoke, blood orange & feta salad

A star rating of 4.5 out of 5.6 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving (4)


  • 750g Jerusalem artichokes , scrubbed and quartered
  • 2 tbsp olive oil
  • 4 blood oranges , plus juice of 1 (about 2 1/2 tbsp)
  • 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
  • 25g pack flat-leaf parsley , roughly chopped


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, February 2016

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.6 ratings

Sponsored content