Simple wellness salad (with endive, clementines, feta, pumpkin seeds etc)

We were inspired by The BBC Good Food magazine to make a simple salad with clementines and feta cheese served on a few salad leaves. But although it sounded like a nice idea, we felt more inclined towards a wellness salad (with a lot more greens and pumpkin seeds - although usually made with sunflower kernels). Third, an endive sounded nice also. But the endive is a little bitter and the way to cure that is marinating it in a little fresh orange juice. Which was the perfect opportunity to use clementines instead of oranges and combine the endive with the other two salads (but excluding the potatoes from the classical wellness salad). The result... as seen below. ;)

Another wellness salad here.




Ingredients (serves 2):

• various salad greens (cabbage, brussels sprouts, carrots, salad leaves etc), minced and chopped - 150 g
• 1 medium endive - 150 g
• a thick slice of feta cheese - 50 g
• raw (and peeled) pumpkin seeds - 50 g
• 2 clementines - 180 g
• a little olive oil (1 spoon)
• a little lemon juice (1 spoon)
• a sprinkle of salt
• some thyme

First, chop the salad greens (if they're not already) and put them in a large bowl:

Next, wash and prepare the endive (discarding the top leaves and the hard end):

Chop it by finely slicing and put it in a separate smaller bowl:

Get the clementines and peel them:

After peeling them, part them in slices and cut each slice into 2-3 pieces. Add them and all their juices to the endive bowl and let it marinate while you do the rest:

Add the lemon juice and salt all over the endive and clementines, mix. Next, cut the feta cheese into small cubes or pieces, season it with the thyme and add it to any of the two salad bowls (the big or small one - in this case, the smaller bowl):

Put the contents of the small bowl into the bigger one, add the pumpkin seeds and mix. Serve right away so the veggies don't lose crunchiness. Dig in!