Blood oranges are one of the few seasonal ingredients we still have. Sicilian and Spanish oranges are particularly good. The feta is my addition and is optional, but a lovely one which accentuates the contrast of sweet and savoury and also adds texture and colour. It makes a refreshing and different starter. Replace the blood oranges with regular oranges out of season.
Serves: 4 as a starter or salad
Time: 10 mins
Refrigerate: 30 mins
6 blood or blush oranges
Handful rocket to put as a bed in the plate (optional)
3-4 anchovy fillets, finely chopped
1 small bunch of chives, finely chopped plus a couple long chives for garnish
½ celery stick, strings removed and finely chopped
50g feta cheese, crumbled (optional)
1 lemon, squeezed
Salt and ground black pepper
7-8 tbsp extra-virgin olive oil
Peel the oranges with a sharp knife, removing both the pith and peel.
Cut each orange into 1 cm thick round slices and arrange the slices on each individual starter plate or in a large serving platter.
If you are using the fresh rocket, scatter a bed of the leaves on a plate and arrange the orange slices on top for a more vibrant colour and extra texture.
Place a piece or two of chopped anchovy fillet on each orange slice and then scatter over the celery and the chives.
Create an emulsion by shaking the salt, pepper, lemon juice and olive oil together in a small jar.
Drizzle the dressing on top of the orange salad.
Place in the fridge to marinate for about half an hour.
Serve chilled, scattered with the feta cheese, and drizzled with a little more extra virgin olive.