The New Year calls for new salads, so source some inspiration from this Persian feta, spinach and raspberry salad.

Our ingredient of the week, raspberries, combined with Persian feta, spinach and walnuts is a healthy alternative to kick-start the metabolism, and shed the post-Christmas bulge. Recipe credit to Australian Berries!

What do you think our Ingredient of the Week is next? There’s a clue within this recipe… Make your guess on Facebook or Twitter!


60ml (¼ cup) olive oil
2 tablespoons verjuice
1 teaspoon Dijon mustard
½ teaspoon caster sugar
100g baby spinach leaves
2 tablespoons chives, roughly chopped
1 lemon, coarsely zested
125g raspberries
100g Persian feta, drained, crumbled
Salted candied walnuts
2 tablespoons caster sugar
½ cup walnuts, lightly toasted
½ teaspoon salt flakes
¼ teaspoon dried chilli flakes



To make the candied walnuts:

1. Heat sugar in a medium, non-stick frying pan over medium heat. Cook, tilting and swirling the pan occasionally for 2–3 minutes or until sugar melts and a light caramel forms.

2. Working quickly, remove pan and add walnuts, salt and chilli flakes. Carefully toss to cover nuts in caramel, and pour mixture onto a tray lined with baking paper and spread out using a wooden spoon. Allow to cool. Then using your hands to snap the caramel, separate the clusters.

To prepare salad:

1. For the dressing, place the oil, verjuice, mustard and sugar in a small screw-top jar. Season with salt and pepper. Shake well to combine.

2. Place the spinach in a large bowl. Sprinkle over the chives, lemon zest, raspberries, candied walnuts and feta. Drizzle over half the dressing, serve immediately.
Note: For a simpler and quicker salad serve with plain walnuts rather than candied.

Prep time: 10min Cook time: 5min