Orange, Feta and Chilli Salad
3 oranges (you can also use a mix of normal and blood oranges)
2 large fresh red chillies
150g of mixed salad leaves
1 small or 1/2 a large cucumber
1/2 a cup of flakes almonds
The juice of 1 orange
1 tsp of runny honey
2 tbsp of extra-virgin olive oil
2 tbsp finely chopped mint
a good pinch of salt
1. Cut the oranges into round segmets, roughly dice the red chilli, cut the cucumber into chunks and cut the avocado into chunks and drizzle with 1 tablespoon of olive oil to fully cover the surface of the avocado.
2. Toss together all of the salad ingredients and place in a bowl or a serving platter.
3. For the dressing mix all the ingredients together and pour on top of the salad.
TIP: I have used many techniques to stop my avocadoes from browning and have found this to be the most useful. Avocados oxidize when a certain enzyme in their flesh is exposed to oxygen in the air. Although the conventional method to stop an avocado from oxidizing is by covering it in lemon juice, I personally find this technique not completely effective. By covering the avocado in the oil, a barrier is created between the flesh of the avocado and the air surrounding it and hence the avocado does not change its colour.