Warm Baby Gem & feta salad

Warm Baby Gem & feta salad

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(2 ratings)

Prep: 15 mins Cook: 10 mins


Serves 2
Tangy grapefruit pairs beautifully with slices of feta in this salad, topped with a zesty dressing - perfect as a pick-me-up at lunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal189
  • fat12g
  • saturates4g
  • carbs12g
  • sugars12g
  • fibre4g
  • protein6g
  • salt1.2g
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  • 50g feta



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

  • 2 large Baby Gem lettuces
  • 1 grapefruit, peeled and segmented



    Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…

  • zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ¼ tsp nigella seeds (onion seeds), to garnish

For the dressing

  • juice and zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 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…

  • 1 tsp rice syrup or agave
    Rice syrup

    Rice syrup

    rais sirr-up

    Also known as brown rice syrup, brown rice malt and rice malt, this ingredient of Chinese origin…

  • pinch of pink Himalayan salt
  • ¼ tsp brown rice vinegar


  1. Slice the Baby Gem lettuces into quarters just down the root of the lettuce so it stays together.

  2. Heat a dry frying pan or griddle pan to a medium heat and place the lettuce quarters on it. Leave for 1-2 mins until the lettuce starts to brown slightly (you may need to do this in 2 batches).

  3. Make the dressing by putting all the ingredients in a jug and whisking until smooth. Slice the feta into 1cm blocks. Divide the lettuce between 2 plates, top with grapefruit segments and feta, then drizzle the dressing over the salad. Sprinkle over the lemon zest and nigella seeds (if using) to garnish.

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