Prep time:
Cooking time:
Total time:
Serves: 4
100g feta cheese, crumbled
1 bag mixed salad leaves, washed
2 oranges, peeled and sliced
seeds from a pomegranate
100g walnut pieces
For the dressing:
1 lime (juiced)
1tbsp honey
1 small handful of mint leaves, finely chopped
2tbsp olive oil
Orange and pomegranate are in season, naturally packed with nutritious flavours – sweet and sour combine in this mint infused salad. It goes well with the harissa chicken.
Combine salad leaves, sliced oranges and pomegranate seeds in a serving bowl, add dressing and toss together gently. Sprinkle with crumbled feta and walnuts to serve.
You may also like
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...