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Winter leaf, date & olive salad

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

  • Prep: 15 mins
    No cook
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 108
  • Carbohydrates 6
  • Saturated Fat 3
  • Sugar 6
  • Protein 3
  • Fat 8
  • Fibre 2
  • Salt 0.8

Nutrition per serving

  • Calories 108
  • Carbohydrates 6
  • Saturated Fat 3
  • Sugar 6
  • Protein 3
  • Fat 8
  • Fibre 2
  • Salt 0.8

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

Method

  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.

  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.

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