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Balsamic spring salad

Serves   4
Prep time: 15 mins
Cooking time: 5 mins

Celebrate the warmer weather with this easy to throw together salad. Fresh, sweet, and tangy - perfect for a potluck BBQ.  

Balsamic spring salad

Ingredients

Method

Ingredients

  • ½ cup hazelnuts 
  • ¼ cup olive oil  
  • 2 Tbsp balsamic vinegar 
  • 1 tsp honey  
  • 1 x 120g bag rocket  
  • 1 x 250g punnet strawberries, sliced   
  • ¼ red onion, thinly sliced  
  • ¼ block feta, crumbled 

Method

  1. In a fry pan over medium high heat, toast the hazelnuts for about 5 minutes until golden and fragrant, stirring occasionally. Place on a clean tea towel and cover to let steam for a couple of minutes. Using the tea towel, gently rub the hazelnuts to remove their skins. Roughly chop and set aside.  
  2. In a small bowl add the olive oil, vinegar, and honey. Season with salt and lots of black pepper and whisk to combine. 
  3. Place the rocket in a large salad bowl or serving platter, top with the sliced strawberries, onion, crumbled feta and chopped hazelnuts. Drizzle over the balsamic dressing before serving.  

Top tip: Make the most of spring produce by adding a handful of basil leaves and tossing through some blanched asparagus.