Angela Hartnett's Feta and Chicory Salad Recipe

Recover from your festive gluttony with this sharp and crunchy salad - it will also help you get through your stash of leftover cheese and nuts from Christmas.This is a lovely refreshing salad, which is ideal after all the gorging at Christmas. It works really well with feta and almonds but you can use up any other leftover nuts and cheese instead. For extra crunch and sweetness, try adding some apple slices.(Serves two as a starter)
2 small red onions
2 large heads of chicory, washed
2 large oranges
200g feta cheese
2 tbsp salted almonds, roughly chopped
75ml olive oil
20ml white wine vinegar
50g green olives, destoned and slicedPeel and slice the red onions and put them in a large bowl.Cut the chicory lengthways down the middle, remove the root and add the leaves to the bowl, cutting any large ones in half.Segment the oranges, dice the feta and add, along with the almonds, to the onion and chicory.Combine the olive oil with the vinegar, season and beat until emulsified.Mix the dressing through the salad, check the seasoning to taste, and finish with the green olives.Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnettAngela Hartnett's feta and chicory salad. Photograph: Sarah Lee for the Guardian