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.
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
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.
In a small bowl add the olive oil, vinegar, and honey. Season with salt and lots of black pepper and whisk to combine.
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.