Raspberry,-spinach-and-Persian-feta-salad-with-salted-candied-walnuts

Salad

  • 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 

Salted candied walnuts

  • 2 tablespoons caster sugar
  • ½ cup walnuts, lightly toasted
  • ½ teaspoon salt flakes
  • ¼ teaspoon dried chilli flakes

To make the candied walnuts, heat sugar in a medium, non-stick frying pan over medium heat. Cook, tilting and swirling the pan occasionally, for 2–3 minutes or until sugar melts and a light caramel forms. 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. Then using your hands to snap the caramel, separate the clusters.

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.

Place the spinach in a large bowl. Sprinkle over the chives, lemon zest, raspberries, candied walnuts and feta.

Drizzle over ½ the dressing, serve immediately.

Note: For a simpler and quicker salad serve with plain walnuts rather than candied.