ORANGE-Chilli-pickled Orange, Feta & Olive Salad

By Unblond1

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

Details

Servings 2
Adapted from epicurious.com

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