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
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.