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Preparation and cooking time: 15 minutes
Serves: 4
This meal, if served as four portions, provides 435 cals, 40g fat (of which 8g saturates), 3g sugar and 1.1g salt per portion.
Ingredients
- 80g (3oz) pine nuts
- 50g (1¾oz) pumpkin seeds
- 2 tbsp white wine vinegar
- 1½ tsp Dijon mustard
- ½ tsp honey
- 1 tbsp chives, finely chopped
- 75ml (2½fl oz) olive oil
- 1 small cucumber, peeled and split half
- 125g (4½ oz) cubed feta
- 4 salad radishes, trimmed, quartered and washed
- 200g (7oz) mixed salad, washed
- Chives
- Salt
- Pepper
Method
1. Toast pine nuts and pumpkins seeds in a dry frying pan for about 2 minutes until aromatic and lightly golden. Tip into a bowl.
2. In another bowl, whisk together white wine vinegar, Dijon mustard and honey with a pinch of salt and pepper until the honey disolves. Gradually whisk in olive oil in a slow, steady stream until the dressing is thick and emulsified. Whisk in the chives.
3. Chop or scoop out the seeds from the split cucumber using a teaspoon before cutting the cucumber into half-moons.
4. Add the cucumber, cubed feta, salad radishes and mixed salad to the dressing, tossing to combine.
5. Turn out into a serving bowl and scatter the toasted pine nuts and pumpkin seeds on top.
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