Recipe

Atrium Kitchen’s Fiery Chicory & Feta Salad

Fri 3 Jun

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A SALAD, BUT NOT AS YOU KNOW IT

This one is a colourful, zingy and fresh way to get your five-a-day, and it comes courtesy of Camden Market’s newest all-day dining destination, Atrium Kitchen. Add head chef, Jeff Green’s fiery chicory and feta number to your recipe book.

CHICORY, WATERMELON, ROAST PEPPERS WITH FETA

Serves 6 as a starter

3 red chicories
3 white chicories
Half a watermelon, diced
200g feta, diced
1 banana shallot, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 punnet cress leaves
Mint leaves
1 tsp toasted sesame seeds
1 pinch smoked paprika

Dressing

100 ml extra virgin olive oil
30ml red wine vinegar
15g Dijon mustard
1 red chili, finely diced
Ttsp honey
Salt and pepper to taste

How to do it

Arrange the chicory in single segments, then spread watermelon and feta evenly over the chicory. Next, add the red and yellow peppers, shallots, mint leaves and cress on top.

Now it’s time to get cracking with the dressing. Whisk the red wine vinegar and Dijon mustard, slowly adding the oil to emulsify. Then add the diced red chilli, plus a little honey and salt and pepper to taste, if you feel like it.

Finally, sprinkle with toasted sesame seeds, paprika and a good glug of the dressing.

Atrium Kitchen are offering 50% off right now, so if you don’t want to make it yourself, get down there and have Jeff make it for you for half the price.

This offer is valid for bookings of up to six people until 12 June 2016 and you must book in advance. This offer is subject to availability and cannot be used in conjunction with any other offer.