Name: Peas, baby beetroot & salted, caramelised walnut salad
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 1
Ingredients: 500.00 ml fresh peas or frozen peas, cooked; 45.00 gm brown sugar; 0.29 gm salt; 5.30 gm lemon juice; 16 walnut halves; 2 x 425g cans baby beetroot, well drained; 150g mixed baby lettuce leaves; 100g Persian style feta cheese; 57.50 gm walnut oil or sunflower oil; 2 tsp finely grated lemon rind; 42.00 gm lemon juice

Peas, baby beetroot & salted, caramelised walnut salad

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Prep Time:
15 minutes

Cook Time:
3 minutes

Total Time:
18 minutes

Colorful and delicious mixed salad.

Ingredients:

500.00 ml fresh peas or frozen peas, cooked
45.00 gm brown sugar
0.29 gm salt
5.30 gm lemon juice
16 walnut halves
2 x 425g cans baby beetroot, well drained
150g mixed baby lettuce leaves
100g Persian style feta cheese
57.50 gm walnut oil or sunflower oil
2 tsp finely grated lemon rind
42.00 gm lemon juice

Instructions:

Preheat a non-stick frypan over medium heat.
Combine brown sugar, salt, and lemon juice in the pan and cook for 1 minute, stirring constantly until the mixture thickens into a syrup. Gently incorporate walnut halves into the caramel.
Transfer walnuts to a baking sheet lined with parchment paper to cool in a single layer.
Place the baby beetroot, lettuce leaves, feta cheese, cooked peas, and walnuts in individual serving dishes. Mix all the dressing components together and drizzle over the salad before serving.

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