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    Feta, Orange and Watercress Salad with Honey-Roast Almonds

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    Feta, Orange and Watercress Salad with Honey-Roast Almonds

    I like to make this with Feta that I've marinated for a few days in olive oil with a little thyme and some pink and black peppercorns - it adds another layer of flavour. I keep a jar in the fridge permanently, topping up the Feta as I use it.

    • Preparation time: 25 minutes, plus setting
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • Dressing
    • 5 tbsp extra virgin olive oil
    • 1 tbsp sherry vinegar
    • Pinch of sugar
    • Salt and freshly ground pepper
    • 4 large oranges, peeled and cut into segments
    • 400g Feta (preferably marinated, see above)
    • 2 large bunches watercress, torn into sprigs
    • Honey-Roast Almonds
    • 3 tbsp butter
    • 150g flaked almonds
    • 3 tbsp set honey
    • Pinch of salt


    1. Lightly oil a baking tray. Melt the butter for the almonds in a saucepan over a medium heat. Toss in the almonds. Cook for a minute or so, till the almonds are beginning to colour. Stir in the honey and salt and cook for a further 2-3 minutes, or until the almonds are golden and the honey has caramelised. Spread the nuts out in a thin, even layer on the baking tray. Leave until set, then break into clusters.
    2. Whisk the dressing ingredients together and season to taste. Put the orange segments into a large bowl with the Feta and watercress then toss with the dressing. Divide the salad between 4 plates, scatter over the roast almond clusters, and serve immediately.

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