Try this amazing berry salad!
To make the candied walnuts: heat sugar in a medium, non-stick frying pan over medium heat. Cook, tilting and swirling the pan occasionally for 2–3 minutes or until sugar melts and a light caramel forms. Working quickly, remove pan and add walnuts, salt and chilli flakes.
Carefully toss to cover nuts in caramel, and pour mixture onto a tray lined with baking paper and spread out using a wooden spoon. Allow to cool.
Then using your hands to snap the caramel, separate the clusters.
To prepare salad: for the dressing, place the oil, verjuice, mustard and sugar in a small screw-top jar. Season with salt and pepper.
Shake well to combine.
Place the spinach in a large bowl. Sprinkle over the chives, lemon zest, raspberries, candied walnuts and feta.
Drizzle over half the dressing, serve immediately.
Note: For a simpler and quicker salad serve with plain walnuts rather than candied.
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