Peas, baby beetroot & salted, caramelised walnut salad

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

Recipe «Peas, baby beetroot & salted, caramelised walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 3 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.