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Feta, Orange and Watercress Salad with Honey-Roast Almonds
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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.
This recipe was first published in January 2005.