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

INGREDIENTS
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

METHOD

• 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.
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