Reader's Digest
Ingredients
- 2 oranges
- 1/2 honeydew melon, peeled, seeded and sliced
- 125g cherry tomatoes, halved
- 2/3 cup (85 g) pitted black olives
- 1/2 Lebanese cucumber, diced
- 4 spring onions, thinly sliced
- 6 slices of prosciutto, about 80 g in total, trimmed of all fat and cut into strips
- 100 g fetta, roughly broken into piecesOrange and basil dressing
- 1/2 teaspoon grated orange zest
- 4 tablespoons orange juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sesame oil
- 6 fresh basil leaves, shredded
- salt and pepper
Preparation
- Make the dressing first. Mix the orange zest and juice with the olive oil, sesame oil and basil in a large salad bowl. Season with salt and pepper to taste.
- Cut the peel and pith away from the oranges with a sharp knife.
- Holding them over the salad bowl to catch the juice, cut between the membrane to release the orange segments. Add them to the bowl.
- Add the melon, tomatoes, olives, cucumber, spring onions and prosciutto.
- Toss until the ingredients are well blended and coated in dressing. Scatter the fetta over the top and serve.
Preparation:
