A healthy salad from British cookbook author John Gregory-Smith.
1/2 cup walnuts, roughly chopped
7 oz. feta
1 green chili, seeded and finely chopped
1 large handful tarragon leaves, roughly chopped
2 large handfuls parsley leaves, roughly chopped
2 large handfuls mint leaves, roughly chopped
1 tsp nigella seeds
Dressing
Juice of 1 lemon
2 tbsp olive oil
4 scallions, finely sliced
Sea salt and freshly ground black pepper
Step 1: To make the dressing, whisk the oil and lemon juice in a bowl and season with a good pinch of salt and pepper. Add the scallions and set aside for 5 minutes to take the rawness out of the scallions.
Step 2: Put half the chopped walnuts in a large mixing bowl and crumble in half the feta. Pour over the dressing, chuck in the green chili, tarragon, parsley and mint, then toss everything together.
Step 3: Divide the salad onto four serving plates, scatter the nigella seeds and the remaining walnuts and feta cheese over the top and serve immediately.
See more recipes from John Gregory-Smith.
Reprinted with permission from John Gregory-Smith's Mighty Spice Cookbook (2011 Duncan Baird).
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