Spring salad

The weather in Sydney is warming up (apart from some freaky weather last week that resulted in snow in the Blue Mountains), and with the warmer weather I tend to prefer lighter meals.

There is such a wide variety of oils and vinegars available, that salad ideas are really only limited by your imagination (and perhaps your budget).

Dressing ideas include walnut oil & white balsamic vinegar, pomegranate molasses, and ideas for salad greens include watercress, rocket, baby spinach, herbs such as parsley, mint.

Goat cheese or chèvre is a lovely addition to a salad, it’s creamy crumbly texture and tangy flavour adds an extra dimension.

There were no fresh raspberries available this week at my greengrocer so I used frozen raspberries.

The recipe below provides quantities for one, it can be easily scaled depending on how may people you are catering for.

Raspberry, Goat Cheese and Pistachio Salad

Ingredients

  • 20g shelled pistachios
  • 50g goat cheese or chèvre
  • 1/2 a bunch of watercress or other salad greens
  • 20g or 1/2 a punnet of raspberries
  • 2 teaspoons pistachio oil
  • 2 teaspoons raspberry vinegar

Method

  • Heat oven to 180°C and toast your pistachios for 10 minutes.
  • Allow the pistachios to cool.
  • Pick your watercress into sprigs, discard the excess stalks, and add your sprigs to a bowl

  • Add the pistachio oil and raspberry vinegar to the watercress sprigs and toss to coat everything in the dressing
  • Crumble the goat cheese into your salad
  • Add your raspberries and toasted pistachios. Your salad is ready to serve. Enjoy.

What is your favourite salad recipe? Has this post inspired any new ideas?

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1 Comment

Filed under Berries, Cheese, Pistachio, Recipes, Salad, Savoury, Vegetarian

One response to “Spring salad

  1. Pingback: Christmas treats | The Passionfruit Project

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