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Middle-Eastern salad with orange and feta

Silvana Franco
Make it in the summer when tomatoes are sweet, Silvana Franco's stylish salad is based on fattoush, a classic Middle-Eastern dish

Middle-Eastern salad with orange and feta

Method

1. In a large non-stick frying pan, toast the coriander seeds until they turn golden and release their aroma. Empty them into a cup and smash roughly with the end of a rolling pin. Stir in the olive oil, lime rind and juice and some salt and pepper.

2. Place the tomatoes, spring onions, garlic, oranges and olives in a large serving dish and pour over the dressing. Stir well and set aside.

3. Toast the flour tortillas, one at a time, in the frying pan used for the coriander, then tear the bread into small pieces. Stir into the salad, along with the feta and coriander leaves, and serve.

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Serves: 4

Prep: 15 min
Cook: 5 min

Ingredients
1 tsp Coriander seeds
1 tbsp Olive oil
1 lime, juice and grated rind
4 Tomatoes, quartered
4 Spring onions, finely chopped
1 clove Garlic
2 oranges, peeled and cut into pieces
75g small black olives
2 flour tortillas
100g Feta cheese, crumbled
1 handful coriander leaves
1 pinch fine sea salt and freshly ground black pepper