This orange salad from the island of Crete makes a lovely lunch or light supper for warmer weather. A change from the traditional Greek Salad!
Ingredients
- 4 medium fresh beetroot cooked, then peeled and cut into large matchsticks
- 1 small lemon juiced
- 3 fl oz extra virgin olive oil
- sea salt and freshly ground black pepper
- 3 large naval oranges
- 1 large bunch watercress
- 8 oz feta cheese cut in 1/2 " dice
- 12 greek olives drained
- 2 tbsps dried oregano roughly crushed in a mortar
Servings:
Instructions
- Mix the beetroot with most of the lemon juice, 2 tbsps of the olive oil and the seasoning in a bowl. Cover and set aside.
- Peel the oranges and remove any white pith. Cut crossways into 1/4 " slices. Remove the pithy centres with the point of a knife. Spread the slices on a plate, cover tightly and refrigerate until chilled.
- When you are ready to serve line the edges of a serving platter with watercress and lay the oranges in a single overlapping layer on the inside edge of the watercress. Make a circle of the beetroot inside the oranges and drizzle over the marinade.
- Put the feta in the centre. Sprinkle the oranges with a little salt and the beets and the cheese with the rigani and olives.
- Sprinkle the remaining lemon juice, olive oil and pepper over the salad and serve immediately.
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