Wise Home Cooking: Refreshing Spring Salad with Orange Chutney Vinaigrette
100gr mixed baby leaves
4 radishes, cut in half and then thinly sliced
1/2 fresh mint leaves
8-10 strawberries thinly sliced
4-5 fresh, young asparagus, trimmed and coarsely chopped
3 tbsp fresh, raw peas
1 spring onion, chopped
2 tbsp roasted pistachios without salt Aegina Nuts, coarsely chopped
120gr haloumi cheese (optional)
For the dressing:
1 full tablespoon spicy chutney with orange To Filema Tis Lelas
80 ml extra virgin olive oil
3 tablespoons white wine vinegar
First, we prepare the dressing. Add the chutney in a bowl and whisk with the vinegar. Gradually start adding the olive oil while whisking. Add Salt and freshly ground black pepper. Store it in a jar in the fridge for up to 7-10 days. Before reusing, let it stand at room temperature for about 10 minutes until it liquifies and give it another whisk.
Wash and dry the baby leaves a place in a large bowl. Keep a few sliced strawberries, asparagus and pistachios to garnish. Place all the rest of the ingredients along with baby leaves and toss gently. Start adding some of the dressing while tossing.
If you are using haloumi:
Place a small non-stick pan on medium-high heat. Grill the cheese for a couple of minutes on each side, until golden. Cut into cubes and mix in the salad.
Products we used: