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Feta and orange salad with honeyed almonds from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

  • feta cheese
  • ground cumin
  • fennel
  • honey
  • mint
  • oranges
  • thyme
  • watercress
  • smoked paprika
  • blanched almonds

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Notes about this recipe

  • okcook on November 26, 2017

    I found this a lovely salad with lots of textures. I too reduced the amount of orange. This is going into the salad rotation.

  • TrishaCP on January 20, 2017

    I love Diana Henry's salads, and this one is maybe the best yet. I reduced the oranges to two, and that was plenty. I had watercress on hand and so used it, but I wouldn't hesitate to use any type of soft salad leaves in the future. Definitely a keeper.

  • lilham on April 18, 2015

    I served this with the Conchiglie with Yoghurt, Peas & Chillis from Ottolenghi's Jerusalem. A great refreshing salad to accompany the very rich and creamy pasta. I left the almonds whole, and didn't have any mint. Mr lilham commented on how delicious the honeyed almonds are.

  • consortiumlibrary on January 11, 2015

    Wonderful refreshing flavors. I cut oranges into supremes rather than slices. While I cut the fennel paper thin, next time I'll cut thicker slices for more crunch and flavor. I did the nuts in the oven instead of on stovetop for more even browning. The nuts are worth making; next time I'll double the amount of paprika on them.

  • Foodycat on December 23, 2014

    Delicious accompaniment to fish! I used pistachios instead of almonds and mixed salad leaves instead of just watercress. Very tasty.

  • Zosia on October 02, 2014

    Lovely starter salad with bright flavours and contrasting textures. Like caitmcg, I reduced the oil in the dressing, and used arugula instead of watercress.

  • RosieB on September 30, 2014

    I made this delicious salad without the watercress. It was beautifully refreshing served with slow cooked wagu beef ribs.

  • caitmcg on June 11, 2014

    This a delicious combination of flavors and textures, tart, fresh, crunchy, sweet and salty. I used more fennel relative to orange than the recipe calls for, and cut the oil in the dressing back a bit.

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