Blueberry & Feta Salad Recipe
Fruit and cheese are a match made in heaven. This recipe pairs salty, crumbly Feta cheese with the tangy sweetness of ripe, fresh blueberries and the earthiness of fresh spinach leaves, lifted by bright mint and the satisfying crunch of savoury toasted almonds. Feel free to experiment with different soft cheeses, berries, leaves or nuts – it’s pretty hard to go wrong!
Serves 2-3 as a main meal, 4-6 as part of a selection of salads.
Ingredients
2 tbsp Olive Oil
1 tbsp Balsamic Vinegar
½ tsp Dijon Mustard
Sea Salt and freshly ground Black Pepper
250g Baby Spinach leaves, washed and shaken dry
1 small punnet of fresh Blueberries, washed and drained
1 200g pack Feta Cheese, drained and patted dry
2 large handfuls of Almonds (skins on)
6 Mint leaves
Method
Preheat your oven to 175°C (Gas Mark 4). Line a baking sheet with baking paper and spread the almonds out in a single layer. Let them roast in the hot oven for 5-10 minutes, taking the baking sheet out and turning the nuts over with a fish slice every so often; they are ready when they start to become golden brown (they’ll smell pretty good, too). Lift the baking paper carefully and tip the nuts on to a plate to cool while you assemble the salad.
To make the dressing, whisk together the oil, vinegar and mustard, seasoning to your taste with the salt and pepper. Pile the spinach leaves on to a large serving plate and add half of the dressing, turning the leaves gently to distribute it. Roughly chop the almonds and the mint leaves, and scatter them across the spinach. Crumble over the feta in bite-size pieces, sprinkle on the blueberries and pour over the remaining dressing. Toss the salad again, and serve.
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