200 gms iceberg lettuce, torn up into bite sized bits, I don't like them chopped and I don't like them the size of my palm
8-10 strawberries sliced, thin
1 small apple, sliced, thin pieces, the size of the strawberry pieces
1 cloves garlic, thinly sliced
6-8 walnuts, broken into fours
4-5 tbsp of feta, into small dollops
1 cup of orange juice, I used fresh, it took longer to reduce but was less acidic/citric compared to the one I tried with packed orange juice, which is in fact reconstituted, so!!
2 tbsp EVOO
2-3 mint leaves, just pinch them with your nails to release the flavour, don't tear or chop, use small, young leaves, they are easier to eat in a bite.
Sprinkle of sea salt, the feta I use is generally salty enough for this salad and orange reduction adds a lot of flavour, which doesn't make you miss the general saltiness of a salad
8-10 capers, fried lightly in olive oil or roasted in an oven, 180 C for 5-7 minutes
Mix up all your fruits and veggies, go easy, don't bruise everything, add small dollops of feta, the walnuts (you can use them if you don't like the rawness of nutty flavours, 180 C in a preheated oven for 5 minutes, moisten the baking dish with olive oil, shake the walnuts around to coat them and roast!). For the dressing, reduce the orange juice down from 1 cup to 6 tbsp or from 250 ml to 50-75 ml. This takes around 10-15 minutes in a heavy bottom pan. Cool and mix with the EVOO, season and add the mint leaves. I like the leaves to be softened not cooked.
Serve the garnish and dressing on the side. Enjoy!