Ingredients:

3 heads of Endives

2 oranges thinly sliced and chopped

Coriander, small bunch

1 small red onion, thinly sliced

80g sliced, pitted black olives

150g crumbled Feta

100g walnuts

Arrange the endive leaves on a large plate or platter and scatter over the remaining ingredients. Dress with a lemony vinaigrette. For a more zingy version replace the oranges for one large pink grapefruit. What a lovely, fresh, summer salad, and it looks amazingly appetising on any table.

Char’s Tip – as red onion is often considered pretty sharp when eaten raw, use it sparingly. Pour a kettle of hot water over it in a sieve, then run cold water over it to remove some of it’s punch.