Chilli pickled orange, feta and olive salad

Method

1. Lay the orange slices in a shallow dish.

2. Place the sugar and vinegar together in a small saucepan and cook for 2-3 minutes. Remove from the heat and stir in the chilli.

3. Pour the syrup over the oranges and refrigerate for several hours, preferably overnight.

4. Just before serving, drain the orange slices, reserving the juices, and arrange them onto each of four plates. Whisk the reserved juice into the olive oil; add the oregano and season to taste.

5. Scatter the feta cubes and the olives over the oranges and spoon over the dressing. Place a mound of salad leaves into the centre, grind over a little cracked black pepper and serve immediately.

Comments                        add a comment

Living in Spain with an orange tree in the garden, I searched your website for recipes that contained oranges. This recipe caught my eye and is an absolute wow. The dish looks as impressive as it tastes. However, it is now costing me a fortune in printer ink as ALL of my guests ask for a copy to take home with them! Thank you for a truly brilliant recipe James Martin!

Ingredients

4 navel orange, peeled and thinly sliced
3 tbsp caster sugar
90ml white wine vinegar
1 red chilli, finely sliced
100ml extra virgin olive oil
1 tbsp fresh Oregano, finely chopped
salt and fresh ground black pepper
175g Feta cheese, cut into 1cm cubes
2 tbsp black Greek olives
Generous handful of mixed salad leaves, (rocket and baby spinach)

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