Lawn Greens and Uniq Fruit Salad

Name: Lawn Greens and Uniq Fruit Salad
Total time: 300 s
Yield: 1 as a main, 2 as a starter or side
Cuisine: British
Ingredients: piece stale bread; 1 garlic clove; 3 tbsp olive oil; 1 tsp burnt onion; 100 g block feta cheese; herbs: fennel tops, mint, parsley, chives, sorrel, dandelion leaves, oregano, thyme; 1 tangelo; 1 tbsp balsamic vinegar glaze; 1 tbsp pomegranate molasses; 3 spring onions, white finely diced, tops finely chopped; 1 tbsp capers; salt and pepper; 50 g olives; 20 g blanched almonds, sliced

Laura @FeelBetter

Milton Keynes, England

Oh joy of joys, I stumble across a beautiful box of tangelos glistening in the sunshine post hailstorm. Images of orange blossom-lined streets in Seville 'spring' to mind. In the spring, when the orange blossoms are in bloom, the air is filled with their fragrance. The reason why they were planted on the streets sadly isn’t so romantic, more practical - they were planted for their aroma, not to eat, in order to combat the stench before indoor plumbing.

The tangelo originates from Brown’s Town in Jamaica and is a natural hybridisation of a Seville orange, tangerine and an ancestral variety of grapefruit, pomelo. It was discovered growing wild in 1917 and is known as ugli or uniq fruit. The flesh is juicy with a slight floral flavour and a tangy aftertaste similar to but sweeter than a red grapefruit.

I venture out into my cold garden, which I’ve not set foot in for some months, in the hope of finding some greens to make a salad. Moving the hailstones aside, I find tiny herbs just poking out of the ground and not just in the herb garden but all over grass. I pick baby leaves; mint, chives, oregano, fennel tops and dandelion leaves.

I add to my foraged herbs a tangelo, almonds, feta, olives, capers, spring onions and croutons made from a piece of stale bread and garlic fried in olive oil. The dressing is made from the juice and zest of the tangelo, pomegranate molasses and balsamic vinegar glaze.

Spring next week, so winter citrus garden salad it shall be. #Springgreens

Laura @FeelBetter

Milton Keynes, England

Saved

Ingredients

5 minutes

1 as a main, 2 as a starter or side

piecestale bread
1garlic clove
3 tbspolive oil
1 tspburnt onion
100 gblock feta cheese
herbs: fennel tops, mint, parsley, chives, sorrel, dandelion leaves, oregano, thyme
1tangelo
1 tbspbalsamic vinegar glaze
1 tbsppomegranate molasses
3spring onions, white finely diced, tops finely chopped
1 tbspcapers
salt and pepper
50 golives
20 gblanched almonds, sliced

Saved

Steps

5 minutes

1

Croutons: cube the stale bread. Finely grate the garlic and stir through 2 tablespoons of the olive oil. Heat the oil in a pan and fry the croutons until golden. Remove from the pan. Add the burnt onion and set aside.
Feta: Drain the feta and pan fry in the remaining 1 tbsp olive oil until crispy on all sides. Top with the picked oregano and thyme leaves.
2

Tangelo: Grate the zest and add half (around 1 tbsp) of the zest to a bowl. Remove the pith and slice the flesh into rounds. Squeeze the ends and add any juice to the zest in the bowl.
Dressing: Whisk into the tangelo juice and zest, the balsamic vinegar glaze and pomegranate molasses, then add the spring onion and capers and season with a few grinds of salt and pepper.
3

To serve: Layer the tangelo slices on a plate. Top with the picked herb leaves, olives, almond slivers and pour over the dressing. Place the feta on top and scatter with the croutons and burnt onion.