- 3 cups of fresh herbs (I used 1.5 cups fenugreek leaves, 1 cup coriander leaves and 0.5 cups of mint)
- 2 cups of fresh rocket (arugula)
- 200g soft feta, broken roughly into cubes
- 100g walnuts, lightly crushed
- 1 tbsp brown sugar
- 2 tbsp olive oil
- juice of 1 lemon
- sumac, salt and pepper to taste
- In a hot pan on the stove-top, dry-fry the walnut pieces for 1 minute, then add a pinch of salt and the brown sugar. Stir constantly and remove from the heat when the sugar begins to encrust and crystallize on the walnuts. Set aside
- Wash the leaves carefully, pat dry, and de-stem anything longer than about 2-3cm. Don’t be too fussy, it’s just to ensure the texture of the salad is not too stringy.
- In a serving bowl, whisk together olive oil and lemon juice, then add leaves, walnuts, and cheese
- Season with salt, pepper and sumac, toss and serve.
- Use the herbs you love, but remember the cheese, sugar and lemon work well to combat bitter herbs. Consider things like tarragon, dill, marigold flowers, sorrel, shizo, za’atar, watercress and chervil.
- You could add in the finely grates zest of the lemon for extra zing.
- If you are changing the herbs, consider the cheese and nuts – Pecorino (100g grated), ricotta or firm tofu dusted in spices and pan-fried (for a vegan option) might reduce your calories or fat. Walnuts are very high calorie, so you could always swap them for almonds or pumpkin seeds.
Per serving (recipe serves 4 main course sized dishes)
381 kcal, 33.45g fat, 9.4 g carbs 11.95g protein