Winter leaf, date & olive salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6 - 8
Ingredients
- 2 lemons
- 1 tbsp extra virgin olive oil
- 1 tbsp sunflower or other mild oil
- 1 tbsp white or red wine vinegar
- 1 tsp clear honey
- handful green olives, stoned removed, torn in half
- 10 plump dates (we used hadrawi), stoned and cut into long slivers
- 85g feta cheese, crumbled
- 100g bag baby spinach
- 2 large or 4 small heads chicory (red or white) separated into leaves
Method
- STEP 1
Thinly slice the peel and pith from the lemons, then segment. Squeeze 1 tbsp of the juice into a bowl. Whisk in the oils, vinegar, honey and seasoning.
- STEP 2
Put the lemon segments, olives, dates and feta into a large bowl, and put the leaves on top. Cover and chill until ready to eat. Toss with the dressing to serve.
