A delicious romaine lettuce salad with fresh blackberries, caramelised toasted almonds and feta cheese. Use walnuts or hazelnuts instead of almonds, if you prefer.
1 person made this
75g toasted unsalted almonds
2 tablespoons golden syrup
1 head romaine lettuce, torn into bite-size pieces
300g fresh blackberries
120g crumbled feta cheese
3 tablespoons lemon juice
2 1/2 tablespoons extra-virgin olive oil
1 teaspoon sesame oil
Method Prep:20min › Cook:2min › Ready in:22min
Lightly grease a baking tray.
Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin.
Spread almonds in a single layer in a large pan over high heat. Add golden syrup; cook, stirring gently to prevent almonds from clumping together, until syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking tray. Cool until hardened and set.
Toss lettuce, blackberries and feta cheese together in a large bowl.
Pour lemon juice into a small bowl. Drizzle in olive oil, whisking constantly until blended into the lemon juice. Whisk sesame oil into the dressing.
Break up cooled almonds and add to the salad. Mix dressing into the salad.