This recipe has all the makings of a delicious salad. Juicy blood orange, creamy feta, and tangy capers combine to make something really special. Enjoy.
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Serves
4
Blood Orange
Grapefruit
Navel Orange
Shallot
Capers
Fennel
Radicchio
Mint Leaf
Red Wine Vinegar
Aleppo Pepper
Feta
Yoghurt
Olive Oil
Salt
Serves
4
Blood Orange
Grapefruit
Navel Orange
Shallot
Capers
Fennel
Radicchio
Mint Leaf
Red Wine Vinegar
Aleppo Pepper
Feta
Yoghurt
Olive Oil
Salt
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Step 1.
Peel and chop the citrus into segments, slices and other random shapes, and add to a bowl along with any excess juice. Finely dice the shallot and lob those in too. Sprinkle in the capers and then season the lot with salt and a splash of olive oil.
Step 2.
Thinly slice the fennel on a mandolin or with a sharp knife and separate the radicchio leaves, halving or tearing any larger leaves. Combine the marinated citrus with the fennel, bitter leaves, crumbled feta, vinegar and mint.
Step 3.
Add a good glug of olive oil, season with salt and Aleppo pepper and toss everything together.
Step 4.
Divide the yoghurt between plates, swoosh across the bottoms, and serve the salad on top. Get stuck in.
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