Collection
Plan
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Nutritionper serving
196
kcal8g
Fat21g
Carbs5g
Protein6g
FiberFruit 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
4 serves
Original
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
Step 1
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.
Step 2
Add the and chopped , and toss gently again to combine. The harissa and juice work like a dressing - it's magical.
Step 3
Taste and adjust the seasoning, and add more if you want more heat. Scatter with before serving.
Notes
1Add a note
Alison Makin11mo
I used blood orange because we have heaps on our tree and parsley because it is growing prolifically.
Flavour was delicious and not too hot- I haven’t used harissa before and I’ll definitely be using it again.
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