Thomasina Miers', owner of our award winning Mexican Street food restaurant, Wahaca offers up her recipes for a zingy winter salad that promise to freshen up the dreary winter months.
If you're a Mexi-fan, visit Wahaca on The Southern Terrace of Westfield London or in Chestnut Plaza of Westfield Stratford City and try their delicious selection of Mexican street food dishes for yourself.
Serve 4
Time: 15 minutes
Ingredients:
- sea salt
- 2 oranges
- 2 heads of fennel, trimmed and finely sliced
- 1 small red onion, finely sliced
- 1 red chilli, finely sliced (deseeded if you like)
- 6 large radishes, finely sliced
- seeds from 1 small pomegranate
- small bunch of coriander, roughly chopped
- 50g feta cheese, crumbled
- Corn tortilla chips cut into little strips
For the dressing:
- juice of 1 lime
- pinch of sugar
- sea salt and freshly ground black pepper
- 100ml extra virgin olive oil
Instructions:
Whisk the dressing ingredients together and set aside. Cut the peel and pith off the oranges. Slice the flesh thinly and put into a large bowl with all the other salad ingredients, apart from a few of the tortilla chips and pomegranate seeds. Pour in the dressing and mix gently. Scatter the reserved tortilla chips and pomegranate seeds over the salad before serving.
TIP: To remove pomegranate seeds easily, cut the fruit in half, hold it cut-side down over a bowl and tap the skin firmly with a wooden spoon. The seeds will simply drop out.
Recipes taken from Wahaca – Mexican Food at Home by Thomasina Miers, published by Hodder & Stoughton, £20.
