Spiced feta, pistachio & clementine salad

• feta↗180g g

  crumbled

• Greek yogurt↗250g g
• chilli flakes↗½ tsp tsp
• za’atar2 tbsp tbsp

  or mixed dried herbs

• extra virgin olive oil↗70ml ml
• honey↗1 tbsp tbsp
• white wine vinegar↗2 tbsp tbsp
• banana shallot↗1 large

  very thinly sliced into rings

• rocket↗150g g
• clementines↗4

  peeled and sliced horizontally

• mint↗½ small bunch of
• pistachios↗40g g

  chopped

• pomegranate seeds↗50g g

Step-by-step instructions

1. 1

   Put the feta in a bowl with the yogurt and ½ tsp salt and mash together well with a fork. Put in a sieve set over a bowl for 3 hrs, then chill overnight. Once chilled, roll into 12 balls the size of walnuts. Mix together the chilli and za’atar, then roll the feta balls in the mixture to coat. Put in the fridge to chill for 30 mins. Will keep chilled in a container for up to three days covered in a layer of olive oil.

2. 2

   Mix the oil with the honey, vinegar and some seasoning to taste. Toss the shallots, rocket and clementine slices together with the mint. Arrange on a plate with the feta balls on top and drizzle over the dressing. Scatter with the chopped pistachios and pomegranate seeds.