Wednesday, 24 February 2016

Feta Salad with Pumpkin Seeds, Pistachios & Mustard

I often ponder whether a recipe for a salad is justified, but when I think how often we resort to the same old style of lettuce, tomato and cucumber (not that I shun this) - a little variation or input of other ideas should always be encouraged.


Soft, salty feta is a welcome addition to any dish for me and with the inclusion of warm, crunchy, nutty pumpkin seeds and a grainy mustard dressing - you've got something aptly suited to side any meal, however that being said split in two this would suffice for a healthy main along with addition of grilled chicken strips.

What went in mine? (serves 4 as a side, 2 as a main)

The salad
1 200g bag mixed salad leaves
150g soft feta cheese (link to my favourite)
75g pumpkin seeds
50g pistachio kernels
2-3 vine ripened tomatoes

The dressing
2tbsp olive oil
2tsps wholegrain mustard
1tbsp lemon juice
1tsp maple syrup (or half a teaspoon sugar dissolved in a splash of hot water)

What to do...?

1. Place a frying pan (with no oil) on to the hob and turn on high. When hot, add the pumpkin seeds and the pistachio kernels and turn down to a medium heat. Give everything a shake/toss/stir/shuffle every 30 seconds to ensure nothing burns. These only need maybe 2-3minutes until they're done, when the pumpkin seeds start crackling and the air fills with a warm, nutty odour - you're not far off.

2. Mix all the dressing ingredients in a bowl.

3. Arrange salad leaves, slice your tomatoes and outline the centre green with a ruby red circle and crumble up the soft feta and scatter. Using a spoon, sprinkle the seeds and kernels over the salad.

4. Finish off drizzling with the sweet, sharp, grainy dressing.

Happy cooking,
The CC x

 

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