Project Description

Rocket, Pomegranate, Fetta & Candied Pecan Salad

  • Serves 6
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes

This salad is perfect for Christmas or any special occasion, served with barbecued meats or seafood. • Try adding cubes of watermelon to the salad for a refreshing summer idea • To roast nuts, spread evenly on a tray and bake at 180°C for 5 minutes, or until fragrant. • Candied pecans are delicious left whole and served as an accompaniment on a cheese platter. Always store leftover candied pecans in an airtight container, to prevent them becoming sticky.

Ingredients:

  • 1/2 cup sugar
  • 1 cup pecan halves, roasted
  • sea salt, to taste
  • 2 tbs olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, crushed
  • 1 birds eye chilli, seeds removed, finely sliced
  • 1/2 tsp sugar
  • 100g baby rocket leaves
  • 1/2 cup parsley leaves
  • 3/4 cup pomegranate seeds
  • 180g Lemnos Fetta, crumbled

Method:

  1. Heat sugar in a heavy based small saucepan or frypan over medium heat without stirring until sugar is melted and amber in colour. Working quickly and carefully, stir in pecans until coated and spread mixture on a paper lined tray using forks to separate pecans from one another. Sprinkle with salt and allow to cool completely. Roughly chop.
  2. Combine oil, vinegar, garlic, chilli and sugar in a jar and shake until well combined.
  3. Toss rocket, parsley, pomegranate seeds and dressing on a serving platter. Sprinkle with fetta and candied pecans just before serving.
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