Blueberry, pecan and feta salad

Name: Blueberry, pecan and feta salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 40 g pine nuts; 20 g salted butter, diced; 12 figs; 80 g pecan nuts; 15 g pack fresh oregano, leaves finely chopped; 25 g pack mint, leaves finely chopped; 200 g feta, broken into rough pieces; 7 tbsp extra virgin olive oil; 2 garlic cloves, crushed; ½ tsp dried chilli flakes; 110 g bag mixed leaves, (such as baby leaf salad); ½ red onion, thinly sliced; 1 tbsp balsamic vinegar; 125 g blueberries; 100 ml Marsala; 1 lemon, zest; 50 g light brown soft sugar; 200 g mascarpone

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

2 out of 5 stars(2) Rate this recipe

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
½ x 15g pack fresh oregano, leaves finely chopped
½ 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

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.
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.