Winter leaf, date & olive salad

• lemons↗2
• extra virgin olive oil↗1 tbsp tbsp
• sunflower or other mild oil↗1 tbsp tbsp
• white or red wine vinegar1 tbsp tbsp
• clear honey↗1 tsp tsp
• handful green olives↗

  stoned removed, torn in half

• plump dates↗10

  (we used hadrawi), stoned and cut into long slivers

• feta cheese↗85g g

  crumbled

• bag baby spinach↗100g g
• 2 large or 4 small heads chicory

  (red or white) separated into leaves

Step-by-step instructions

1. 1

   Thinly slice the peel and pith from the lemons, then segment. Squeeze 1 tbsp of the juice into a bowl. Whisk in the oils, vinegar, honey and seasoning.

2. 2

   Put the lemon segments, olives, dates and feta into a large bowl, and put the leaves on top. Cover and chill until ready to eat. Toss with the dressing to serve.