Peas, baby beetroot & salted, caramelised walnut salad

Cooking Salads Peas, baby beetroot & salted, caramelised walnut salad

This vibrant salad is an amazing combination of flavours and textures.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Heat a non-stick frypan on a medium heat.
  2. Add brown sugar, salt and lemon juice and cook for 1 minute stirring continually until the mixture is syrupy. Add walnut halves and gently toss through the caramel.
  3. Remove walnuts and place on to baking paper in a single layer to cool.
  4. Arrange drained baby beetroot, lettuce leaves, feta cheese, cooked peas and walnuts in serving dishes. Combine all the dressing ingredients and serve with the salad.

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2 cups fresh peas or frozen peas, cooked
1/4 cup brown sugar
1/8 tsp salt
1 tsp lemon juice
16 walnut halves
2 x 425g cans baby beetroot, well drained
150g mixed baby lettuce leaves
100g Persian style feta cheese
1/4 cup walnut oil or sunflower oil
2 tsp finely grated lemon rind
2 tbsp lemon juice

Adv

Autors
Preparation time
15
Cooking time
3
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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