Cucumber and Fejoa Salad with Caramelised Walnuts - Real Kiwis Real Food
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DifficultyBeginner

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Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins

Cucumber and Fejoa salad
 1 Telegraph cucumber
 3 Fejoas - FreshPeeled and sliced into 1cm rounds
 3 Spring onions Sliced
 1 Handful fresh mint Chopped
 1 Hanfdful fresh basil Chopped
 1 Handful of fresh baby beetroot leaves Baby spinach leaves can be substituted
Caramelised Walnuts
 1 cup Walnuts
 3 tbsp Honey
 1 tbsp Butter
Lemon Dressing
 1 LemonZest and Juice
 ¼ cup Extra Virgin Olive Oil
 1 pinch Salt to taste

Caramelised Walnuts
1

Place a sheet of baking paper on a tray and set aside.

2

Melt the butter and honey in a non-stick pan over medium heat.

3

Add in the walnuts and cook, stirring often for approximately 5 minutes until the walnuts are coated and toasted

4

pour walnuts onto the baking paper, separating the walnuts quickly to avoid them sticking together. leave them for approximately 5 minutes for the caramel to harden

Cucumber and Fejoa Salad
5

Using a vegetable peeler, shave the cucumber into a bowl lengthways into long ribbons, try not to get too many seeds.

6

Add the fejoas, herbs, spring onions and baby beetroot leaves in with the cucumber. Gently toss to combine.

Lemon Dressing
7

Whisk the lemon juice, zest and olive oil in a small bowl. Season with salt.

8

Pour 3/4 of the dressing over the salad and gently toss to combine. Add the caramelised walnuts and serve

Category, Cuisine

Ingredients

Cucumber and Fejoa salad
 1 Telegraph cucumber
 3 Fejoas - FreshPeeled and sliced into 1cm rounds
 3 Spring onions Sliced
 1 Handful fresh mint Chopped
 1 Hanfdful fresh basil Chopped
 1 Handful of fresh baby beetroot leaves Baby spinach leaves can be substituted
Caramelised Walnuts
 1 cup Walnuts
 3 tbsp Honey
 1 tbsp Butter
Lemon Dressing
 1 LemonZest and Juice
 ¼ cup Extra Virgin Olive Oil
 1 pinch Salt to taste

Directions

Caramelised Walnuts
1

Place a sheet of baking paper on a tray and set aside.

2

Melt the butter and honey in a non-stick pan over medium heat.

3

Add in the walnuts and cook, stirring often for approximately 5 minutes until the walnuts are coated and toasted

4

pour walnuts onto the baking paper, separating the walnuts quickly to avoid them sticking together. leave them for approximately 5 minutes for the caramel to harden

Cucumber and Fejoa Salad
5

Using a vegetable peeler, shave the cucumber into a bowl lengthways into long ribbons, try not to get too many seeds.

6

Add the fejoas, herbs, spring onions and baby beetroot leaves in with the cucumber. Gently toss to combine.

Lemon Dressing
7

Whisk the lemon juice, zest and olive oil in a small bowl. Season with salt.

8

Pour 3/4 of the dressing over the salad and gently toss to combine. Add the caramelised walnuts and serve

Cucumber and Fejoa Salad with Caramelised Walnuts