Seville orange, beetroot and feta salad recipe
Seasonal seville oranges add a zesty kick to this colourful winter salad. Pair with earthy beetroot, feta, green lentils and sharp watercress for a vibrant citrus salad.
See method- Serves 4 or 6 as a side
- 15 mins to prepare and 30 mins to cook
- 488 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 1 large red onion, cut into wedges
- 1 bunch raw beetroot (450g), trimmed, peeled and cut into wedges
- 2 garlic cloves, crushed
- ½ tsp crushed chillies
- 2 tbsp olive oil
- 125g feta (kept whole)
- 1 tbsp clear honey
- 300g dried green lentils, rinsed
- 2 Seville oranges
- 85g bag watercress
Each serving contains
- Energy
- 2050kJ 488.0kcal
- Fat
- 16g
- Saturates
- 7g
- Salt
- 1.5g
- Sugars
- 20g
of the Reference intake
Carbohydrate 61.5gProtein 27.6gFibre 12.4g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the onion and beetroot on a baking tray. Mix the garlic and chilli with 1 tbsp olive oil; season and drizzle over the vegetables. Roast for 20 mins, then add the feta and drizzle with half the honey. Season lightly and roast for a further 10-15 mins until the veg is golden and the feta has softened and coloured. Set aside.
- Meanwhile, cook the lentils to pack instructions. Drain and transfer to a mixing bowl.
- To make the dressing, zest the oranges into a bowl. Use a small, sharp knife to peel the oranges (removing any pith) and segment over the bowl to catch the juices. Set the orange segments aside. Squeeze any juice from the membrane into the bowl before discarding. Add the remaining olive oil and honey to the bowl; season and whisk well to combine.
- Add the roasted veg to the lentils, along with the watercress. Gently toss to combine and lightly wilt the watercress. Divide between 4 shallow bowls, top with the orange segments and crumble over the feta. Drizzle with the dressing before serving.
- See more Salad recipes
Need to know
When peeling, make sure to remove the white pith, as this is very bitter and unpleasant to eat.
