Prep time:
Cooking time:
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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.
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