Feature

A very berry lunch

It's berry season! And these unique recipes for a Raspberry iced tea and a Raspberry, spinach, feta and walnut salad will make for a great fresh lunch to remember.

berry-salad

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Raspberry, spinach and Persian feta salad with salted candied walnuts

Serves 4
Prep time: 10 minutes Cook time: 5 minutes

You'll need:
Salad
– 60ml (¼ cup) olive oil
– 2 tablespoons verjuice
- 1 teaspoon Dijon mustard
– ½ teaspoon agave syrup
– 100g baby spinach leaves
– 2 tablespoons chives, roughly chopped
– 1 lemon, coarsely zested
– 125g raspberries
– 100g Persian feta, drained, crumbled

Salted candied walnuts
– 2 tablespoons caster sugar
– ½ cup walnuts, lightly toasted
– ½ teaspoon salt flakes
– ¼ teaspoon dried chilli flakes

How to make it:
To make the candied walnuts, heat sugar in a medium, non-stick frying pan over medium heat. Cook, tilting and swirling the pan occasionally, for 2–3 minutes or until sugar melts and a light caramel forms. Working quickly, remove pan and add walnuts, salt and chilli flakes. Carefully toss to cover nuts in caramel, and pour mixture onto a tray lined with baking paper and spread out using a wooden spoon. Allow to cool. Then using your hands to snap the caramel, separate the clusters.

To prepare salad, for the dressing, place the oil, verjuice, mustard and sugar in a small screw-top jar. Season with salt and pepper. Shake well to combine.

Place the spinach in a large bowl. Sprinkle over the chives, lemon zest, raspberries, candied walnuts and feta.

Drizzle over ½ the dressing, serve immediately.

Note: For a simpler and quicker salad serve with plain walnuts rather than candied.

Raspberry iced tea

Serves 4
Prep time: 10 mins Standing/chilling time: 2 hours

You'll need:
– 250g raspberries
– ½ cup (110g) stevia powder
– ⅓ cup mint, roughly chopped
– 6 tea bags
– 2 cups (500ml) boiling water
– 5 cups (750ml) cold water

How to make it:
In a medium bowl, combine the raspberries and sugar, crushing the berries with a potato masher. Stir in the mint and set aside.

Place tea bags and boiling water in a large bowl. Let steep for 15 minutes. Discard tea bags. Pour tea into raspberry mixture and let stand at room temperature for 1 hour.

Line a colander with a double layer of cheesecloth or kitchen paper towel, then place it over a large bowl. Pour the raspberry tea mixture through the cheesecloth. Discard the cheesecloth with the solids. Pour in cold water. Transfer raspberry tea to the pitcher. Refrigerate until cold. If you like your tea sweeter, add sugar as desired. Serve chilled with extra raspberries and fresh mint leaves.

Tip: Make some ice cubes using some of the raspberries and the raspberry tea mixture to prevent diluting the delicious flavour of your brew.