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

Caramelised onion, bean & broccoli gratin with Alsop & Walker Smoked Mayfield Cheese

This is a wonderful side dish, or a delicious main course with a crisp green salad. The Alsop & Walker Smoked Mayfield, caramelised onions and soft beans are a match made in heaven. Make in advance and bake when ready...

Chicken, mushroom & leek soup with orzo

This is the such a bowl of incredible, deep flavour… the magical combination of beautiful mushrooms with leek and chicken. It’s full of protein and fibre, and yet feels so indulgent. You can use any mushrooms you choose – here...

Warm squash & mushroom salad with Alsop & Walker Ewe Eat Me Cheese and caramelised nuts 

What I love about this salad is both the beautiful flavour and the differing textures. I have used white oyster mushrooms from Basil’s Fungi Farm, but equally a brown chestnut would work well too.