<strong>Raspberry, Spinach & Persian Feta Salad With Walnuts</strong> <strong>Serves</strong> 4 <strong>Prep time</strong> 10 minutes <strong>Cook time</strong> 5 minutes <h4><strong>INGREDIENTS</strong></h4> <span style="text-decoration: underline;">For the Salad</span> 60ml (¼ cup) olive oil 2 tablespoons verjuice 1 teaspoon Dijon mustard ½ teaspoon caster sugar 100g baby spinach leaves 2 tablespoons chives, roughly chopped 1 lemon, coarsely zested 125g raspberries 100g Persian feta, drained, crumbled <span style="text-decoration: underline;">For the Salted candied walnuts</span> 2 tablespoons caster sugar ½ cup walnuts, lightly toasted ½ teaspoon salt flakes ¼ teaspoon dried chilli flakes <strong>METHOD</strong> <span style="text-decoration: underline;">For the Salted candied walnuts</span> <strong>1</strong> To make the candied walnuts, heat sugar in a medium, non-stick frying pan over medium heat. <strong>2</strong> Cook, tilting and swirling the pan occasionally, for 2–3 minutes or until sugar melts and a light caramel forms. <strong>3</strong> Working quickly, remove pan and add walnuts, salt and chilli flakes. Carefully toss to cover nuts in caramel, and pour mixture onto a tray lined with baking paper and spread out using a wooden spoon.Allow to cool. <strong>4</strong> Then using your hands to snap the caramel, separate the clusters. <span style="text-decoration: underline;">For the Salad</span> <strong>1</strong> To prepare salad, for the dressing, place the oil, verjuice, mustard and sugar in a small screw-top jar. Season with salt and pepper. Shake well to combine. <strong>2</strong> Place the spinach in a large bowl. Sprinkle over the chives, lemon zest, raspberries, candied walnuts and feta. <strong>3</strong> Drizzle over ½ the dressing, serve immediately. <em>Note:</em> For a simpler and quicker salad serve with plain walnuts rather than candied. <em><strong>The Carousel</strong> </em>thanks Raspberries and Blackberries Australia for this recipe.
