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Raspberry & Feta Salad
Ingredients
- 2 x 125g punnets raspberries
- 1/4 cup extra virgin olive oil
- 1 tbs red wine vinegar
- 1 tbs honey
- 1 tsp minced garlic
- 1/4 tsp sea salt flakes
- 120g pkt baby spinach leaves
- 1 small red onion, halved, thinly sliced
- 200g Danish feta, crumbled
- 1 Lebanese cucumber, halved lengthways, thickly sliced
- 1/4 cup mint leaves
- 2 tbs almonds, coarsely chopped
Directions
- Place 125g raspberries, oil, vinegar, honey, garlic and salt in a food processor. Process for 30 seconds or until smooth. Pour into a small jug and set aside.
- Divide spinach, onion, feta, cucumber, mint, almonds and remaining raspberries among bowls.
- Drizzle over raspberry vinaigrette, season and serve.
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