Salmon and Camel Milk Persian Feta and Blood Orange Salad
By Leisha Robertson
Inspired by Scenic Rim Eat Local Week – Leisha sourced some locally grown small juicy blood oranges which combine beautifully with the Summer Land Camel Milk Persian Feta to make an amazing salad. The salad has been paired with the delicate flavour of baked salmon to make a delicious meal that is simple and healthy.
Dressing:
In a jar mix the juice of 2 small or 1 large blood orange, a splash of oil from the feta jar, a pinch each of salt, cinnamon and cumin.
Salad:
In a salad bowl mix leafy greens of your choice, add some mint, chopped celery or fennel.
Toss thru Blood Orange segments.
Garnish with chopped Walnuts, pistachios or Hazelnuts.
Serve with Blood Orange dressing and creamy dollops of Summer Land Persian Feta.
Salmon:
Bake the fish in the oven with a coating of the oil from the Persian Feta, a generous squeeze of blood orange, a rub of brown sugar, cracked pepper and salt.
Inspired by Scenic Rim Eat Local Week – Leisha sourced some locally grown small juicy blood oranges which combine beautifully with the Summer Land Camel Milk Persian Feta to make an amazing salad. The salad has been paired with the delicate flavour of baked salmon to make a delicious meal that is simple and healthy.
Dressing:
In a jar mix the juice of 2 small or 1 large blood orange, a splash of oil from the feta jar, a pinch each of salt, cinnamon and cumin.
Salad:
In a salad bowl mix leafy greens of your choice, add some mint, chopped celery or fennel.
Toss thru Blood Orange segments.
Garnish with chopped Walnuts, pistachios or Hazelnuts.
Serve with Blood Orange dressing and creamy dollops of Summer Land Persian Feta.
Salmon:
Bake the fish in the oven with a coating of the oil from the Persian Feta, a generous squeeze of blood orange, a rub of brown sugar, cracked pepper and salt.