Puntarelle with blood orange and feta

Recipe by:

The crisp, tender stalks of Italian puntarelle are a delicious contrast with citrusy, vibrant blood orange, creating a light, delicious salad

Puntarelle with blood orange and feta

SERVES

2

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

MINUTES

CUISINE

COURSE

Side

Method

  1. 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.

  2. 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.

  3. Drain off the puntarelle slices, patting them dry with a kitchen towel and place them into the bowl with the garlic, rosemary and oil.

  4. Shuffle everything around, using your hands to make sure each and every piece of puntarelle is well coated.

  5. 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

  1. 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.

  2. 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.

  3. Drain off the puntarelle slices, patting them dry with a kitchen towel and place them into the bowl with the garlic, rosemary and oil.

  4. Shuffle everything around, using your hands to make sure each and every piece of puntarelle is well coated.

  5. Place this in a serving plate or bowl and place the segmented blood orange all around the plate and scatter over the feta.