Feta and Clementine Salad
Feta and Clementine Salad



  • 200g crumbled feta
  • 250g Greek yoghurt
  • ½ tsp dried chilli flakes
  • 2 tbsp za’atar
  • 60ml olive oil
  • 1 tbsp honey
  • 2 tbsp white wine vinegar
  • 1 shallot, sliced into rings
  • 200g rocket
  • 4 clementines, sliced horizontally
  • ½ bunch of mint
  • 40g chopped pistachios
  • 50g pomegranate seeds
  • Mash the feta in a bowl with ½ tsp salt and the yoghurt, then pop into a sieve and set over a bowl to drain for 3 hours, then chill overnight in the fridge. Once done, roll the cheese mix into 12 walnut-sized balls. Mix the chilli and za’atar, then take your feta balls and roll them in this spicy mixture.
  • Mix the honey, oil and vinegar with some seasoning. Toss the rocket with the shallot rings and clementine slices, mix with the mint leaves, then arrange on plates with the feta balls on top. Drizzle with your dressing and scatter with the nuts and pomegranate. Perfect!
10 mins
4 serving

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