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    Salad of Feta, Toasted Pumpkin Seeds and Crushed Raspberries

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    Salad of Feta, Toasted Pumpkin Seeds and Crushed Raspberries

    The honey in the dressing adds sweetness to this salad, which appeals to children. Children may also prefer a mixture of watercress and soft, sweet green leaves, as opposed to the bitter leaves. Try it with a grilled steak.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4 as a side dish


    • Dressing
    • 3 tbsp olive oil
    • 1 tbsp raspberry vinegar
    • 1 tsp acacia honey
    • ½ pink lady apple, cored, skin on
    • ¼ lemon, juice
    • 25g pumpkin seeds
    • 100g mixed leaves
    • 75g feta, crumbled
    • 50g raspberries


    1. Mix the ingredients for the dressing together and season. Cut the apple into 3mm slices. Drop into a bowl of water with the lemon juice in order to prevent the slices discolouring.
    2. Toast the pumpkin seeds in a dry frying pan over a medium heat, tossing often, till light golden. Take care not to overdo it or they may start popping out. Remove from heat and cool.
    3. Divide the leaves between 4 plates, piling them up a little more for the adults. Shake the apple slices out of the water, lightly pat dry and divide over the leaves. Add the Feta. Crush the raspberries gently – just enough for them to release their juices. Spoon over the top, then scatter over the pumpkin seeds, too.
    4. Drizzle over the dressing, grind over some black pepper and serve.

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    Drinks recommendation

    Apple juice would be ideal for children here, though the grown-ups might prefer a bright New Zealand sauvignon.


    Average user rating

    5 stars