Raspberry & Feta Salad
Peppery leaves, fresh raspberries, salty feta and toasted nuts, dressed with OCC Raspberry Fruit Vinegar — the salad that started it all.
Method
- Whisk the raspberry vinegar, olive oil and honey together. Season with salt and pepper.
- Lightly crush a few of the raspberries into the dressing for extra colour.
- Toss the leaves with most of the dressing and arrange on plates.
- Scatter over the remaining raspberries, the feta and toasted nuts, then drizzle with the last of the dressing.
Chef’s tip
Toast the nuts in a dry pan for 3–4 minutes until fragrant — it makes a big difference to the flavour.
Made with
Raspberry Vinegar
View Raspberry →
