Blueberry, pecan and feta salad
Waitrose and Partners

Blueberry, pecan and feta salad

This salad brings together mixed salad leaves, buttery, sweet pecans, creamy crumbled feta and bursts of flavour from the blueberries. 

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  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

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Ingredients

  • 40g pine nuts
  • 20g salted butter, diced
  • 12 figs
  • 80g pecan nuts
  • 1/2 x 15g pack fresh oregano, leaves finely chopped
  • 1/2 x 25g pack mint, leaves finely chopped
  • 200g feta, broken into rough pieces
  • 7 tbsp extra virgin olive oil
  • 2 garlic cloves, crushed
  • ½ tsp dried chilli flakes
  • 110g bag mixed leaves, (such as baby leaf salad)
  • ½ red onion, thinly sliced
  • 1 tbsp balsamic vinegar
  • 125g blueberries
  • 100ml Marsala
  • 1 lemon, zest
  • 50g light brown soft sugar
  • 200g mascarpone

Method

  1. Preheat the oven to 200?C, gas mark 6. Spread the nuts out on a baking tray; roast for 5-6 minutes until a shade darker and aromatic (take care as they burn quickly). Set aside to cool. Meanwhile, chop the herbs (reserving a few whole leaves to serve). Put the feta in a bowl with 5 tbsp oil, the chopped herbs, garlic and chilli flakes. Mix and set aside.

  2. In a large bowl, toss the mixed leaves and red onion with the balsamic vinegar and remaining 2 tbsp oil. Layer on a large serving dish with the blueberries and roasted pecans. Season, top with the marinated feta and its marinade then scatter over the reserved herbs; serve immediately.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,053kJ/ 497kcals

Fat

46g

Saturated Fat

11g

Carbohydrates

7g

Sugars

5.9g

Fibre

2.9g

Protein

11g

Salt

1.3g

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