Mediterranean Salad with Roasted Tomato and Walnut Dressing
Ingredients
Salad
- 3 cups of kale, stems removed and very finely chopped (can substitute for lettuce of any kind)
- 3 cups wild rocket
- 4 Lebanese cucumbers, sliced
- 200g cherry tomatoes, halved
- 1 red onion, finely diced
- ½ bunch parsley, chopped
- ½ bunch mint, finely chopped
- ½ small bunch basil, finely chopped
- Handful of pitted kalamata olives
- ½ cup feta cheese
- 1/3 cup walnuts, roasted and roughly chopped
Dressing
- 400g cherry tomatoes, roasted
- 1/3 cup walnuts, roasted
- ¼ cup olive oil
- Juice from ½ lemon
- 1 Tbsp caramelise balsamic vinegar
- ¼ cup chopped parsley
- ¼ cup chopped mint
- ¼ cup chopped basil
- 4 cloves garlic
- Salt and pepper
Method
Roasted tomatoes for dressing
1. Preheat the oven to 180C. Line a baking tray with baking paper.
2. Arrange the tomatoes on the baking paper. Drizzle with a little olive oil and season with salt and pepper.
3. Roast for 20 minutes, or until the tomatoes start to burst.
4. Remove from oven and set aside.
Toasted walnuts
1. Heat a small frying pan over low to medium heat.
2. Add all of the walnuts to the pan.
3. Allow to toast for a few minutes, shaking the pan occasionally. Keep an eye on the nuts so that they don’t burn.
4. Once toasted, remove from the pan and set aside to cool.
Salad
1. Combine all of the ingredients into a large mixing bowl or two and mix well to combine.
Dressing
1. Combine all of the ingredients into a blender and blitz until well combined.
Assembly
1. Divide the salad into serving bowls and sprinkle with toasted walnuts and fetta.
2. Serve with dressing on the side.