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Cucumber and Fejoa Salad with Caramelised Walnuts

Yields1 ServingPrep 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

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


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


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


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

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


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

Lemon Dressing

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


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