zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Blueberry, pecan and feta salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Blueberry, pecan and feta salad

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

    Serves: 4

    Ingredients

    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

    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.

    Your recipe note

    Edit your recipe note

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

    Comments

    Average user rating

    4 stars

    Glossary