Baked feta with chickpeas, kale and blood orange
- Portion size: Serves 4
- Prep time 15 min. Cook time 25 min
- Difficulty: easy
This hearty winter salad is cooked in a single baking tray, saving on washing up. Earthy kale, creamy chickpeas and salty feta are brightened with seasonal citrus star, blood orange.
Make the most of winter’s brightest fruit with more blood orange recipes.
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Ingredients
- 250g kale, leaves stripped from the stalks
- 570g jar chickpeas
- 3½ tbsp extra-virgin olive oil
- 200g feta
- 1 tsp sesame seeds
- ½ tsp each nigella seeds, mustard seeds and chilli flakes
- 1 tsp dried oregano
- 2 blood oranges
- 1 tbsp red wine vinegar
- 1 tsp honey
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the kale in a large bowl and sprinkle with fine salt. Massage the salt into the leaves for 3 minutes until softened.
- Put the kale in a roasting tin. Partially drain the chickpeas, keeping half the liquid, then add to the kale. Toss together with ½ tbsp of the oil, then spread out evenly. Place the feta in the centre. Scatter over the seeds and drizzle with 1 tbsp of the oil. Season with salt and pepper, sprinkle over the chilli flakes and oregano, then bake for 20-25 minutes until the feta is golden.
- Meanwhile, finely grate the zest of the oranges into a bowl. Peel the oranges, then segment them, cutting just inside the pith; do this over the bowl of zest to catch the juices. Whisk the remaining oil, the vinegar and honey into the juice and zest, then season.
- Pour the dressing over the feta and add the orange segments, then break into the feta, toss it all together and serve.
Nutrition
- 464kcals Calories
- 25g (9g saturated) Fat
- 21g Protein
- 31g (9.3g sugars) Carbs
- 14g Fibre
- 1.4g Salt
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