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    Blueberry, pecan and feta salad

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    Blueberry, pecan and feta salad

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Serves: 4


    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


    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.

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    This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue


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