Last updated on May 9th, 2018 at 11:39 am
Lovely salad recipe with sweet baked apples, tangy feta cheese and crunchy toasted walnuts, topped off with a honey mustard dressing.
4 red skinned apples, unpeeled but cored
1/4 cup (60 ml) sugar
1/4 cup (60 ml) water
1 T (15 ml) fresh lemon juice
1 punnet of rocket or herb salad
1/2 cup (125 ml) pecan nut halves
2 wheels feta, crumbled
Ina Paarman’s Honey Mustard Dressing
Preheat the oven to 180 C.
Adjust the oven shelf to middle position. Line a baking tray with baking paper.
Core the apples and cut each one into 8-12 wedges.
In a medium/large mixing bowl dissolve the sugar in the water by microwaving for 2 minutes on high, stirring now and again. Add the lemon juice.
Toss the apples in the sugar syrup and spread them out in a single layer on the prepared baking sheet. Pour over the remaining syrup.
Bake for 20-25 minutes until softened and beginning to brown. Leave to cool.
Heap the rocket onto 4-5 serving plates. Top with apples, nuts and feta. Drizzle with a generous amount of Honey Mustard Dressing.
By: Ina Paarman