This summer salad looks and tastes stunning, and it’s a great addition to any barbeque or garden
party. The sweet flavours are complemented with peppery rocket, tangy feta and crunchy toasted
pecans for a real taste sensation. You can easily adapt it for vegans too – simply add extra pecans in place of feta, and swap honey for syrup.
for the SALAD
½ cup raw pecans (halves or pieces) 5 ounces Rocket Salad (baby arugula) 2 ounces goat cheese or feta, crumbled 1 Honeycrisp or Gala apple, thinly sliced 1 cup of ripe apricots sliced 1 cup strawberries sliced 1/2 cup blackberries 1/2 cup Blueberries
for the SWEET CHILLI GARLIC DRESSING
¼ cup extra-virgin olive oil 1 tbsp balsamic vinegar 1 tbsp Dijon mustard 1 tbsp maple syrup or honey 1 tsp chilli oil 1 tsp finely grated fresh garlic ¼ tsp fine sea salt freshly ground black pepper to taste
1. To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they’re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
2. Arrange the Rocket across a large serving platter or bowl. Add the berries and sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of apricot and apple slices and arrange them across the salad in sections.
3. To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and adjust.
4. Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When you’re ready, drizzle the sweet chilli dressing lightly all over the salad (you might not need all of it).
Serve promptly with a choice of bread.
COOKS NOTE: MAKE IT DAIRY FREE/VEGAN: Simply omit the goat cheese. Vegans - use maple syrup instead of honey.
MAKE IT NUT FREE: Substitute (green pumpkin seeds) for the pecans.
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