Blood Orange & Baked Feta Salad
This blood orange & baked feta Salad is a celebration of the colour, flavour, and nourishment. Sweet citrus and pomegranate, creamy baked feta, earthy beetroot, olives, crunchy almonds and hearty kale come together for a salad that feels indulgent yet incredibly good for you.
We finish it with a bright, nutrient-dense, balanced dressing made of our high-phenolic extra virgin olive oil, rich in polyphenols that support heart health and fight inflammation, Greek honey and fresh blood orange juice.
Antioxidants, healthy fats, bold flavour and a whole lot of deliciousness in every bite.
Ingredients
Salad
2 blood oranges, peeled & sliced into rounds
1 block feta
2 handfuls kale, stems removed & torn
1 cooked beetroot, quartered
10 pitted olives
3 tbsps pomegranate seeds
2 tbsp Marcona almonds
2 tbsp pink pickled onions
Dressing
3 tbsp the Governor extra virgin olive oil
2 tbsp fresh blood orange juice
1–2 tsp honey
Pinch of salt
Method
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Preheat oven to 180°C (350°F). Place feta in a baking dish, drizzle a little olive oil over it, and bake for 15 minutes until soft and slightly golden at the edges.
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Massage kale with a tiny drizzle of olive oil and a pinch of salt for 60 seconds until tender.
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Place the olive oil, blood orange juice, honey, and salt in a jar and shake until emulsified.
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Arrange kale, beetroot, olives, and blood orange in your serving bowl. Place the warm baked feta in the centre.
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Sprinkle over pomegranate seeds, almonds, and pickled onions. Drizzle generously with the dressing.
