GREEN SALAD WITH TOFFEED WAL­NUTS

Serves 6-8, prep 10 mins, cook 5 mins

WHO - - Food -

WHAT YOU NEED

¾ cup wal­nuts ¼ cup maple syrup 2 baby cos let­tuces, trimmed, roughly chopped 2 small Le­banese cu­cum­bers, halved length­ways, thickly sliced 2 small av­o­ca­dos, peeled, chopped

VINAI­GRETTE:

¹/₃ cup olive oil 2 tbsp lemon juice 2 tbsp white wine vine­gar 2 tsp Di­jon mus­tard

1 Line an oven tray with bak­ing pa­per.

2 Place wal­nuts and syrup in a small saucepan. Stir over a medium heat for about 4–5 min­utes, or un­til toasted and caramelised. Re­move from heat. Spread onto pre­pared tray. Al­low to cool and set. Break into pieces.

3 To make vinai­grette, com­bine all in­gre­di­ents in a small jug. Mix well.

4 Place let­tuces, cu­cum­bers, av­o­ca­dos and dress­ing in a large bowl. Gen­tly toss to com­bine. Just be­fore serv­ing, sprin­kle with tof­fee wal­nuts.

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