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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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