Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 2.93 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1/4 cup Macro sunflower seeds, toasted
- 2/3 cup caster sugar
- 60grams baby spinach leaves
- 1 bunch red radish, scrubbed, thinly sliced
- 1 small red onion, thinly sliced into rings
- 125grams snow peas, trimmed, halved
- 125grams raspberries
- 100grams marinated feta, crumbled
- 2tablespoons red wine vinegar
- 2tablespoons extra virgin olive oil
Nutrition per serving
1600kJ / 382Cal
1600 Kilojoules or 382 Calories
18% of daily energy intake*
Protein
7.5grams
Fat
17.6grams
Carbs
46.8grams
Sugars
41.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
It's a little bit sweet, a little bit tart, and it's 100 per cent the star of your next summer feast. This salad combines fresh Australian raspberries, tangy radish, spinach and a crunchy sunflower-seed praline for a true marriage of flavours.
Method
Step 1 of 3
Grease and line a baking tray with baking paper. Scatter seeds over prepared tray.
Step 2 of 3
Place sugar and 1 1/2 cups water in a small heavy-based saucepan and stir over low heat for 2-3 minutes or until sugar dissolves. Increase heat to medium-high and boil, without stirring, for 10-15 minutes or until mixture turns caramel in colour. Remove from heat and allow bubbles to subside. To make praline, pour sugar mixture over seeds on tray. Set aside for 30 minutes or until set. Break praline into pieces, then process briefly until coarse crumbs form.
Step 3 of 3
Arrange spinach, radish, onion, snow peas, raspberries and feta on a large serving platter. To make dressing, whisk vinegar and oil together in a small jug. Drizzle dressing over salad. Sprinkle salad with praline. Serve seasoned with freshly ground black pepper.
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