[inspired by Susan from Food Blogga]
INGREDIENTS
for salad
100g mixed rocket / arugula / rucola leaves (washed and drained)
250g camembert cheese (sliced)
½ cup almond flakes (toasted)
½ cup raisins
cup of boiling water
2 small apples (cored and cut into wedges)
½ lemon juice
for dressing
4 tbs olive oil
1 pinch of salt
freshly ground rainbow peppercorns
lemon juice or vinegar to taste (I used both, lemon juice and a little bit of rice vinegar)
small whisk
METHOD
Share rocket leaves between 4 deep plates, then place cheese on the top of the leaves.
In meantime sprinkle apples with lemon juice so they won’t get brown, drain and also place in the plates.
Pour hot water over raisins, drain them and sprinkle over the salad.
Prepare dressing whisking all ingredients together and season the salad.
In last moment place almond flakes on frying pan and heat for couple of minutes stirring constantly till they become golden brown. Sprinkle over the salad and serve with some fresh bread on a side.
Serve 4 people.
What a nice salad!
Hi Margot,
That sounds really yummy. On weekends, we are eating more salads for lunch these days and grill something on the BBQ for dinner. This is good for me because it means less cooking in the kitchen and more opportunity to sit on the porch :-)
I learned something new about dehydrating raisins/sultanas a few months back from Rose’s blog. She recommended steaming them and they get very plump without getting soggy. I do that now when I have time and especially when I am adding it to rice or couscous.
Hi Margot,
So glad we found your blog! Thanks for the wonderful recipes. We were looking for a egg recipe to go with paranthas and found one here!
The salad looks inviting Margot…i would like to have a plate of that :-)
Thanks, Margot! This is a lovely salad, and I’ll be trying it this week since I have all of the ingredients on hand. (Don’t you love it when that happens?) The addition of the coconut really put me over the top!