25 g (1 oz) butter
125 g (5 oz) walnut halves
1/2 head crisp lettuce
225 g (8 oz) cottage cheese
75 g (3 oz) black and green seedless grapes
125 g (5 oz) walnut halves
1/2 head crisp lettuce
225 g (8 oz) cottage cheese
75 g (3 oz) black and green seedless grapes
Dressing:
4 tbsp olive oil
2 tbsp lemon juice
1 tsp ground coriander, optional
salt and pepper
2 tbsp lemon juice
1 tsp ground coriander, optional
salt and pepper
method
1. Melt butter in a saucepan, add the walnuts and cook for 3 - 4 mins to brown. Drain on absorbent paper.
2. Place salad leaves in a serving bowl and top with cottage cheese, grapes and walnuts.
3. Whisk together the olive oil, coriander, if using, and seasoning. Gradually whisk in the lemon juice.
4. Pour dressing over salad and serve.
For a main course salad, just increase the amount of salad leaves and add chunks of blue cheese such as Stilton or Dolcelatte.
2. Place salad leaves in a serving bowl and top with cottage cheese, grapes and walnuts.
3. Whisk together the olive oil, coriander, if using, and seasoning. Gradually whisk in the lemon juice.
4. Pour dressing over salad and serve.
For a main course salad, just increase the amount of salad leaves and add chunks of blue cheese such as Stilton or Dolcelatte.
serving amount
serves 4
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