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
- 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
- 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?