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Blueberry, pecan and feta salad
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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
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.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.