Quick & Easy

Peas, Baby Beetroot & Caramelised Walnut Salad

Description

A salad of peas, baby beetroot and fetta topped with crunchy walnuts coated in a mixture of brown sugar and lemon juice

Prep time:15 mins

Cook time:3 mins

Serves: 6

Ingredients

  • 2 cups frozen Birds Eye Garden Peas
  • ¼ cup brown sugar
  • 1 teaspoon lemon juice
  • 16 walnut halves
  • 2 x 425g cans Edgell Baby Beets, well drained
  • 2 cups mixed baby lettuce leaves
  • 100g reduced fat fetta cheese
  • ¼ cup walnut or sunflower oil
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons lemon juice

Instructions

Step 1

Cook frozen Birds Eye Garden Peas following packet directions, drain and set aside.

Step 2

Heat a non stick frypan over medium heat. Add brown sugar and lemon juice and cook for 1 minute stirring continuously until the mixture is syrupy. Add walnut halves and gently toss through. Remove walnuts and place on a baking paper lined tray in a single layer to cool.

Step 3

Arrange Edgell Baby Beets, lettuce leaves, fetta, peas and walnuts on a serving platter. Combine remaining ingredients and serve drizzled over the salad.

Tasty Tip!

This salad pairs nicely with lamb.

Peas Baby Beetroot  Caramelised Walnut Salad
User rating:
  • 4

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