recipe written by Carla Oates, The Beauty Chef
This delicious mix of bitter, sweet and savoury flavours always reminds me of one of my favourite chefs, Yotam Ottolenghi, who would probably have put orange blossom water in this recipe (which would be beautiful).
Radicchio contains inulin, a prebiotic, which also increases bile production and helps us utilise skin-loving fats.
3 ripe figs
1 head radicchio
1 pomegranate, seeds removed
150g marinated feta, drained and crumbled
3⁄4 cup (80g) walnuts, lightly roasted
2 large handfuls mint leaves, torn
1⁄4 cup (60ml) red wine vinegar (unpasteurised)
1 1⁄2 teaspoons Dijon mustard
1 teaspoon raw honey
1⁄3 cup (80ml) extra-virgin olive oil
Himalayan salt and freshly ground black pepper
- To prepare the dressing, whisk the vinegar, mustard and honey together in a small bowl.
- Gradually pour in the oil, continuously whisking, until fully incorporated. Season with salt and pepper. Set aside.
- To make the salad, cut off the skin from the oranges. Slice the oranges into approximately 1cm-thick rounds.
- Roughly tear the figs into quarters.
- Roughly tear the radicchio into pieces.
- To assemble, arrange the orange, fig and radicchio on a large serving plate.
- Drizzle with half of the dressing. Scatter with pomegranate seeds, feta, walnuts and mint.
- Drizzle with the remaining dressing.