This orange and grapefruit citrus salad with feta cheese and toasted walnuts makes a fresh and colourful starter.
2 people made this
60g chopped walnuts
2 large oranges, zested
1 pink grapefruit
1 bag mixed salad leaves
75g feta cheese, crumbled
2 tablespoons pomegranate juice, or more as needed
2 tablespoons caster sugar, or to taste
1 teaspoon dried parsley
1/2 teaspoon salt
120ml vegetable or olive oil
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Method Prep:25min › Cook:5min › Ready in:30min
Preheat oven to 180 C / Gas 4. Spread walnuts on a baking tray.
Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
Mix toasted walnuts, salad leaves and feta cheese into the bowl of orange and grapefruit segments.
Pour orange and grapefruit juice into a measuring jug. Add enough pomegranate juice to reach 80ml. Whisk in 1 teaspoon orange zest, sugar, parsley and salt. Whisk in oil until dressing is thick.