So while my previous post was from a colder season, as I thought I should update you with at least some of the things I’ve been up to while I took a break from blogging, this one is from a season we’re actually in.
Summer is here! And that means alfresco dining, fresh salads, cooling drinks and colourful dishes.
So I thought it was time to share another delicious salad recipe with you all!
While elderflower season is nearly over, we’re certainly not short of elderflower cordial in our house, as my mum loves to make her own and this year, like most years, has stocked up with enough to last us until next season!
We’ve got bottles and bottles of it and while it makes for the perfect refreshing summer drink, I thought I should find some more uses for it…
So I decided to incorporate it into a savoury dish and a summer salad seemed like the perfect fit.
Beetroot and feta have always been a well suited pair, but the addition of the walnuts is really special. They add a nutty creamy taste and give the salad more texture and a real bite to it. Walnuts are also fantastic as they’re a natural fat and a great source of vitamins and omega-3. They’ve even been said to give you a natural source of energy and can also help reduce tiredness and lower cholesterol. So there’s a lot of reasons why these guys should be incorporated into this salad and any other salad! California Walnuts have a lot more information about the benefits of eating walnuts and offer lots of other recipes and ways to incorporate walnuts into your lifestyle if you’re keen to hear more!
All in all, this is a really easy and delicious recipe, all the flavours go so well together and it’s also got gorgeous colours making for a beautiful summer dish!
Beetroot, feta and walnut salad with an elderflower dressing
2 cooked beetroot
50g feta cheese
50g cherry tomatoes
Handful of coriander
1 tsp honey
Good drizzle of olive oil
1 tsp elderflower cordial
Gently pan fry the walnuts in a frying pan (you don’t need any oil) until they’re slightly toasted (be careful not to burn them as they’ll go quite bitter).
Dice up the beetroot, feta and coriander and slice the tomatoes in half. Add all of these to your serving bowl.
To make the dressing, mix together the oil, honey and elderflower then drizzle this over before serving. Mop it up with some good crusty bread!