Puntarelle with blood orange and feta
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
MINUTES
CUISINE
COURSE
Side
Method
To prepare the puntarelle, use the centre piece only, discarding the leafy bits. Slice the centre into thin matchstick like slices and place in a bath of cold water while you prepare the other ingredients.
In another bowl, place the rosemary, garlic, chopped chilli, lemon juice, pinch of sea salt and a good glug of rapeseed oil. Whisk to combine.
Drain off the puntarelle slices, patting them dry with a kitchen towel and place them into the bowl with the garlic, rosemary and oil.
Shuffle everything around, using your hands to make sure each and every piece of puntarelle is well coated.
Place this in a serving plate or bowl and place the segmented blood orange all around the plate and scatter over the feta.
Ingredients
1 head of puntarelle, leaves removed
1 blood orange, segmented
1 sprig of rosemary, finely chopped
2 cloves of garlic, minced
juice of ½ lemon
1 red chilli, deseeded and finely chopped
100g feta
sea salt
black pepper
rapeseed oil
Method
To prepare the puntarelle, use the centre piece only, discarding the leafy bits. Slice the centre into thin matchstick like slices and place in a bath of cold water while you prepare the other ingredients.
In another bowl, place the rosemary, garlic, chopped chilli, lemon juice, pinch of sea salt and a good glug of rapeseed oil. Whisk to combine.
Drain off the puntarelle slices, patting them dry with a kitchen towel and place them into the bowl with the garlic, rosemary and oil.
Shuffle everything around, using your hands to make sure each and every piece of puntarelle is well coated.
Place this in a serving plate or bowl and place the segmented blood orange all around the plate and scatter over the feta.
