Need a break from rich Christmas food? This fresh, zingy feta, pistachio and clementine salad is just the ticket, plus there’s no cooking involved
Ingredients
180g feta crumbled
250g Greek yogurt
½ tsp chilli flakes
2 tbsp za’atar or mixed dried herbs
70ml extra virgin olive oil
1 tbsp honey
2 tbsp white wine vinegar
1 large banana shallot very thinly sliced into rings
150g rocket
4 clementines peeled and sliced horizontally
½ small bunch of mint
40g pistachios chopped
50g pomegranate seeds
Instructions
1Put the feta in a bowl with the yogurt and ½ tsp salt and mash together well with a fork. Put in a sieve set over a bowl for 3 hrs, then chill overnight. Once chilled, roll into 12 balls the size of walnuts. Mix together the chilli and za’atar, then roll the feta balls in the mixture to coat. Put in the fridge to chill for 30 mins. Will keep chilled in a container for up to three days covered in a layer of olive oil.
2Mix the oil with the honey, vinegar and some seasoning to taste. Toss the shallots, rocket and clementine slices together with the mint. Arrange on a plate with the feta balls on top and drizzle over the dressing. Scatter with the chopped pistachios and pomegranate seeds.
