Fig, pomegranate, radicchio, orange and feta salad recipe
A wholesome salad for the whole family.
This salad has the perfect mix of bitter, sweet and savoury flavours, and with the addition of radicchi, which contains inulin, a prebiotic and also increases bile production and helps us utilise skin-loving fats.
Ingredients (serves 4)
- 2 oranges
- 3 ripe figs
- 1 head radicchio
- 1 pomegranate, seeds removed
- 1 ½ cups marinated feta, drained and crumbled
- ¾ cup walnuts, lightly roasted
- 2 large handfuls mint leaves, torn
Dressing
- ¼ cup red wine vinegar (unpasteurised)
- 1 ½ tsp Dijon mustard
- 1 tsp raw honey
- ⅓ cup extra-virgin olive oil
- Himalayan salt
- Freshly ground black pepper
Method
To prepare the dressing, whisk the vinegar, mustard and honey together in a small bowl. Gradually
pour in the oil, continuously whisking, until fully incorporated. Season with salt and pepper. Set aside.
Using a small sharp knife, cut off the orange skin. Slice the oranges into approximately 1cm-thick rounds.
Roughly tear the figs into quarters.
Roughly tear the radicchio into pieces.
To assemble, arrange the orange, fig and radicchio on a large serving plate. Drizzle with half of the dressing. Scatter with pomegranate seeds, feta, walnuts and mint. Drizzle with the remaining dressing.
