Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 cup raw sugar
- 2 Lebanese cucumbers
- 1/2 small red onion, thinly sliced
- 80grams gorgonzola, crumbled
- 2 punnet blueberries
- 1/4 cup extra virgin olive oil
- 1teaspoons dijon mustard
- 150grams salad leaves
- 1 cup apple cider
- 2tablespoons pepitas
- 60grams walnuts
Nutrition per serving
2650kJ / 635Cal
2650 Kilojoules or 635 Calories
30% of daily energy intake*
Protein
10.2grams
Fat
35.0grams
Carbs
66.8grams
Sugars
63.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place 1 punnet of blueberries into a glass bowl and crush berries with a fork. Pour over vinegar, cover and set aside overnight. Drain into a small saucepan and discard berry pulp. Add sugar and stir over medium heat for 5 minutes until sugar has dissolved. Simmer for 10 minutes, skimming off any froth that comes to the surface. Pour into a clean jar and cool completely.
Step 2 of 4
Heat a frying pan over medium-high heat. Add walnuts and pepitas and stir constantly for 2 minutes until browned and crisp. Transfer to a bowl.
Step 3 of 4
Shave cucumbers into ribbons using a vegetable peeler. Place salad greens into a bowl. Add cucumber, onion, remaining blueberries and crumbled gorgonzola.
Step 4 of 4
Whisk 1/4 cup of the blueberry vinegar with oil and mustard until creamy. Season to taste. Drizzle over salad and serve.
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