Orange, Harissa and Olive Salad
Fruit in salads. Divisive I know. But I like living on the edge — it feels thrilling, simple and optimistic. Just like this salad.
Serves 4-6.
Ingredients 6
6 orange, peeled, pith removed, flesh chopped
80 g dried olives, pitted
3 tbsp harissa, or more to taste, see my recipe
75 g Persian feta, crumbled
1⁄2 cup coriander leaves, chopped
coriander flowers, a few, if you happen to feel fancy
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Method 3
Add the chopped , and to a bowl. Toss gently to coat the orange in the harissa mixture and set aside for 15 minutes — the juice is just going to explode during this time.
Add the and chopped , and toss gently again to combine. The harissa and juice work like a dressing - it's magical.
Taste and adjust the seasoning, and add more if you want more heat. Scatter with before serving.
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Notes
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