- 2
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Ingredients
- 2 servings
- 1 blood or navel orange
- 1 tbsp. sherry vinegar
- 1 tbsp. sugar or honey
- 1 small red chili, sliced into rings or 1 pinch red pepper flakes
- 1 tbsp. EVOO
- 1 tbsp. chopped black olives
- 1 1/2 oz. feta, diced 1/2"
- 1 tsp. chopped fresh oregano or parsley
- Maldon salt and freshly ground pepper
- Handful Arugula/baby spinach mix for serving
Preparation
Step 1
* Peel the orange, removing all the white pith, and slice 1/4" thick. Place in a shallow dish.
* Boil the vinegar and honey together for 2 - 3 minutes, then stir in the chili and pour over the orange slices. Cover and refrigerate overnight.
* To serve, drain the juice off the orange into a bowl, whisk in the oil and season with salt and pepper. Arrange the oranges on a serving plate. Toss mine with a bit of arugula and Dan's on top of a leaf of romaine. Stir the olives, feta and herbs into the dressing and divide over the oranges. Sprinkle with freshly ground black pepper and serve.
*NUTRITION:*
* Calories - 182
* Fat - 11.1
* Sat Fat - 3.5
* Carbs - 18.2
* Fibre - 1.7
* Protein - 5.7