Name: Winter leaf, date & olive salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 2 lemons; 1 tbsp extra virgin olive oil; 1 tbsp sunflower or other mild oil; 1 tbsp white or red wine vinegar; 1 tsp clear honey; handful green olives stoned removed, torn in half; 10 plump dates (we used hadrawi), stoned and cut into long slivers; 85g feta cheese crumbled; 100g bag baby spinach; 2 large or 4 small heads chicory (red or white) separated into leaves

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Winter leaf, date & olive salad

Winter leaf, date & olive salad

Jane Hornby

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Serves 6 - 8

Easy

Prep: 15 mins

No cook

A star rating of 2.5 out of 5.2 ratingsRate

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Combine rustic flavours in this colourful salad with feta cheese, fruity dates and sweet honey

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 lemons
1 tbsp extra virgin olive oil
1 tbsp sunflower or other mild oil
1 tbsp white or red wine vinegar
1 tsp clear honey
handful green olives

stoned removed, torn in half
10 plump dates

(we used hadrawi), stoned and cut into long slivers
85g feta cheese

crumbled
100g bag baby spinach
2 large or 4 small heads chicory

(red or white) separated into leaves

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Nutrition: per serving (6)

kcal108
fat8g
saturates3g
carbs6g
sugars6g
fibre2g
protein3g
salt0.8g

Method

step 1

Thinly slice the peel and pith from the lemons, then segment. Squeeze 1 tbsp of the juice into a bowl. Whisk in the oils, vinegar, honey and seasoning.
step 2

Put the lemon segments, olives, dates and feta into a large bowl, and put the leaves on top. Cover and chill until ready to eat. Toss with the dressing to serve.

Recipe from Good Food magazine, December 2013

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A star rating of 2.5 out of 5.2 ratings

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