Blood orange, olive & feta salad

Ingredients

• 2 blood oranges
• 8 gordal picante olives, sliced into thick rings
• A handful of flat leaf parsley, leaves picked
• 80g feta
• 2 tbsp pomegranate seeds
• A few rings of very finely sliced red onion
• A sprinkle of piment d’Espelette chilli powder

Method

Cut the peel and pith from the blood orange and remove each segment by cutting between the membranes. Do this over a bowl to catch the juice.

Simply build the salad: orange, olive and parsley layered up on the plate, followed by the feta (crumble it between your fingers), very fine onion rings and pomegranate seeds.

Spoon over the reserved blood orange juice then drizzle with your best olive oil and finish with a light sprinkle of piment d’Espelette.

The saltiness of the olives and feta and the spiciness of the olives and the piment d’espelette will provide the seasoning but adjust to taste. A little sprinkle of flaky sea salt will help bring out the sweetness of the fruit even more.

Image: Stuart Ovenden