Citrus, feta, mint & seed salad
A great summer recipe
I always have fresh mint in my fridge. Delicious in a gin and tonic on a hot summer afternoon, I also enjoy adding it to salads, sauces and even desserts. When I have a large punnet of mint, this salad recipe is my go-to.
Ingredients to make this citrus and mint salad
For the salad
2 large oranges, peeled and cut into chunks or rounds
1–2 kiwi fruit, sliced or diced (optional but recommended)
100 g feta cheese, crumbled
A punnet of fresh mint leaves
4 tbsp pumpkin seeds
4 tbsp sunflower seeds
Freshly ground black pepper to taste
You can create different versions of this salad, and it will taste slightly different yet equally delicious each time!
For the dressing
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon or wholegrain mustard
1 tsp apple cider vinegar or lemon juice
Salt and freshly ground black pepper, to taste
How to make the citrus and mint salad
In a dry pan over medium heat, lightly toast the pumpkin and sunflower seeds for one or two minutes until golden and fragrant.
Set aside to cool.
Peel the oranges and chop them into bite-sized pieces.
Arrange the orange pieces on a large platter or shallow bowl.
Top with crumbled feta and fresh mint leaves.
Sprinkle generously with the toasted seeds.
To make the dressing, whisk together olive oil, honey, mustard, and vinegar or lemon juice in a small bowl.
Season with salt and freshly ground pepper.
Drizzle the dressing evenly over the salad.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
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I have linked to some more salad recipes underneath the newsletter block.
More salad recipes
This watermelon, feta and mint salad recipe is one of my favourites. But if you are looking for a salad that can easily be eaten as a meal, try this pumpkin & butternut salad on whipped feta. Filling and delicious, it can also be served as the perfect vegetarian side dish. One of my favourite salad-as-a-meal recipes, is this fennel and apple salad, which I have served with chicken strips, because, why not?
Another great salad alternative to the boring and generic lettuce / tomato / cucumber combination, is this beetroot salad. The bacon bits really elevate this salad to the next level.
We all love a braai and South Africans enjoy having a potato salad as a typical braai accompaniment but it often doesn’t always help our weight loss plans going into summer. This healthy alternative to the regular potato salad will reduce your calorie intake yet still makes a delicious side dish to serve alongside your chops at your next braai!
You don’t have to wait for Easter to have pickled fish. This pickled fish salad is a firm favourite in our household all year around.
Last but not least, I love making salads with stone fruit. This plum, beetroot and blue cheese salad was a win.
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (5) and Harvey (3).
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I always have fresh mint in my fridge. Delicious in a gin and tonic on a hot summer afternoon, I also enjoy adding it to salads, sauces and even desserts. When I have a large punnet of mint, this salad recipe is my go-to.