Middle-Eastern Salad with Orange and Feta

Make it in the summer when tomatoes are sweet, Silvana Franco's stylish salad is based on fattoush, a classic Middle-Eastern dish
By Silvana Franco
Middle-Eastern Salad with Orange and Feta
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 tsp coriander seeds
  • 1 tbsp olive oil
  • 1 limes, juice and grated rind
  • 4 tomatoes, quartered
  • 4 spring onions, finely chopped
  • 1 cloves garlic
  • 2 oranges, peeled and cut into pieces
  • 75 g small black olives
  • 2 flour tortillas
  • 100 g feta cheese, crumbled
  • 1 handfuls coriander leaves
  • 1 pinches fine sea salt and freshly ground black pepper


1. In a large non-stick frying pan, toast the coriander seeds until they turn golden and release their aroma. Empty them into a cup and smash roughly with the end of a rolling pin. Stir in the olive oil, lime rind and juice and some salt and pepper.

2. Place the tomatoes, spring onions, garlic, oranges and olives in a large serving dish and pour over the dressing. Stir well and set aside.

3. Toast the flour tortillas, one at a time, in the frying pan used for the coriander, then tear the bread into small pieces. Stir into the salad, along with the feta and coriander leaves, and serve.

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