…and this is the other salad I mentioned (see previous post) – absolutely brilliant as a work lunch but also served alongside roast lamb, cutlets or even in a burger. The combination is all earthy veges with the beetroot, carrot and zucchini, matched with salty feta and the crunch of toasted walnuts – brought to life with a bright cider vinegar and orange dressing sweetened with a little honey – immensely satisfying.
Very quick update on the current state of the nation in the previous (salmon and asparagus salad) post if you’re interested. But while I think of it – Kevin Spacey…noooo…is that why you were so good at playing a predatory arsehole in House of Cards?
2 tablespoons cider vinegar
2 tablespoons freshly squeezed orange juice
finely grated zest of 1 orange
2 tablespoons extra virgin olive oil
2 teaspoons runny honey
sea salt and freshly ground black pepper
2 medium beetroot, peeled
2 medium carrots, peeled
2 medium zucchini, ends trimmed
100 grams salty feta, crumbled
½ cup lightly toasted walnuts, roughly chopped
Put all of the dressing ingredients in a small, lidded container and shake to combine. Store in the fridge for up to 3 days. Grate the beetroot, carrot and zucchini. Toss the vegetables together in a large bowl. Crumble in ¾ of the feta and stir through three quarters of the walnuts, reserving a little for garnish. Toss through the dressing, season well with salt and pepper then spoon the salad into a serving bowl. Garnish with reserved feta and walnuts and serve immediately.
What would you suggest to replace the feta with for those poor souls for whom feta plays havoc with their gut? Just leave out?
Hi Robyn – hmmm, are you OK with any other cheese – for example, crumbled blue cheese would work well..?
Just finished reading your last four posts-I just love your tales and of course your recipes and gorgeous photos. I hope at some point I can get your book in the US.
Hi Janie – thanks so much! At the moment you can buy the book online and I can send it to you…I’ve tried to absorb as much of the shipping fee as I can! 🙂
What kind of grater did you use for this recipe? I don’t think mine comes out like yours!
Hi – I use a hand-held mandolin style grater 🙂
What type of mandolin grater do you have? 🙂
It’s a kuhn rikon one 🙂
I made this for Christmas and it was soooo yummy.😘👍🏼Will definitely make it again. Thanks a million.
Oh yay, I’m so glad – thanks Christine 🙂