Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins
Cucumber and Fejoa salad
1Telegraph cucumber
3Fejoas - FreshPeeled and sliced into 1cm rounds
3Spring onions Sliced
1Handful fresh mint Chopped
1Hanfdful fresh basil Chopped
1Handful of fresh baby beetroot leaves Baby spinach leaves can be substituted
Caramelised Walnuts
1cupWalnuts
3tbspHoney
1tbspButter
Lemon Dressing
1LemonZest and Juice
¼cupExtra Virgin Olive Oil
1pinchSalt 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
1Handful of fresh baby beetroot leaves Baby spinach leaves can be substituted
Caramelised Walnuts
1cupWalnuts
3tbspHoney
1tbspButter
Lemon Dressing
1LemonZest and Juice
¼cupExtra Virgin Olive Oil
1pinchSalt 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
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