- Level
- very easy
- Prep Time
- 20 mins
- Serves
- 2 as a main course, or 4 as a side
Description
By Annie Ferland from Science & Fourchette
Citrus and Easter: a match made in heaven. Combined with chiffonade-cut parsley, fennel and pumpkin seeds, this dish has serious creative flair!
This citrus, feta and honey platter is so delicious and refreshing, it’s sure to become your new favourite dish. It’s perfect served with a piece of locally smoked salmon or a nice, big slice of fresh bread!
Ingredients
- Chiffonade-cut parsley and fennel
- ½ cup
- chiffonade-cut parsley
- ⅓ cup
- finely chopped fennel
- ¼ cup
- pumpkin seeds, whole
- ½
- green onion, chopped
- ½ tbsp
- good-quality extra virgin olive oil
- Salt and pepper, to taste
- Citrus and feta platter
- 4 to 6
- citrus fruits (blood oranges, Cara Cara, tangelo, navel oranges or clementines)
- 3
- dried figs, sliced into strips
- feta, crumbled
- Honey, to taste
- Pepper, to taste
Directions
- Step 1
- Chiffonade-cut parsley and fennel
In a bowl, combine all ingredients from the “chiffonade-cut” section. Season with salt and pepper to taste. Set aside.
- Step 2
- Citrus and feta platter
Arrange citrus slices and dried fig strips on a large serving platter. Add feta and top with a few spoonfuls of the chiffonade-cut mixture. Season and serve with a side of salmon or slices of fresh bread.
