Caramelising the nuts in this salad gives the dish a tasty crunch and so worth the extra effort.
Serves: 8 people
180 g Podded Broad Beans
35 g Sun Dried Tomatoes in Oil
4 - SuperValu Baby Gem Lettuce
broken into individual leaves and washed
100 g SuperValu Feta Cheese
1 - SuperValu Fresh Chives
For the caramelised nuts:
1 knob Butter
20 g Caster Sugar
40 g Pecans
- When you caramelise nuts, you get a wonderful crunch. Place the nuts, sugar and butter in a non-stick frying pan set over a medium heat, stirring to coat once the sugar starts to melt. Have a sheet of non-stick baking paper ready to put the nuts on once they are coated. Keep stirring until they are all coated and try to keep them separate. Spread them out on the paper to let them cool and dry, being careful not to burn yourself. If you want to make extra and keep them for nibbles in an airtight container, use 150g nuts, 60g sugar and a big knob of butter.
- To make the salad dressing, mix the lemon juice and olive oil with salt and pepper to taste.
- To make the salad, cook the broad beans in boiling water for about 3 minutes. Once cooled, pop them out of their skins.
- Toss the broad beans and sun-dried tomatoes with the dressing in a large bowl. Scoop a little of the broad bean and tomato filling into individual lettuce cups, then top with the nuts and crumble in the feta cheese. Garnish with snipped fresh chives and serve.