Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

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Clementine, cherry and feta salad

  • Serves 4
  • Total time 20 mins
0.0/5 rating (0 votes)
Clementine, cherry and feta salad
Clementine, cherry and feta salad

step by step

  • 1Toast the pumpkin seeds and macadamia nuts for 2-3 minutes in a dry frying pan, until they start to smell nutty.
  • 2Cut the top and bottom off each clementine and remove the peel. Cut each one in half; slice into half moons. Score each cherry into quarters around the stone, then pull the flesh away from the stone (discard the stones).
  • A refreshing mix of sweet fruit, salty feta and crunchy seeds.
  • 3In a large bowl, whisk together the lemon juice, honey, olive oil and some seasoning. Toss the chicory and salad leaves in the dressing, then divide these between 4 plates.
  • 4Scatter the clementines, cherries, pumpkin seeds and macadamias over each salad, then scatter over the sliced feta just before serving.
  • If you can't find cherries, sprinkle with pomegranate seeds instead.
  • Recipe photograph by Ria Osborne

Get ahead

Toast the seeds and nuts and make the dressing a few hours ahead.

You will need

  • 25g pumpkin seeds
  • 40g macadamia nuts, roughly chopped
  • 4 clementines
  • 100g fresh cherries
  • juice of 1 lemon
  • 1 tbsp clear honey
  • 2 tbsp extra-virgin olive oil
  • 1 head chicory, leaves halved lengthways
  • 100g mixed salad leaves
  • 125g Taste the Difference barrel-aged feta, sliced

+ Nutritional Information