A quick, colourful salad where the walnut oil does the talking.
Ingredients (serves 2)
- 3 cooked beetroots, cut into wedges
- 1 ripe pear, thinly sliced
- 2 large handfuls of rocket
- 40g Activated Organic Walnuts, roughly chopped
Dressing
- 3 tbsp Cold-Pressed Organic Walnut Oil
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- Salt and black pepper
Method
- Whisk the dressing ingredients together until smooth and glossy.
- Arrange the rocket on a platter and top with the beetroot and pear.
- Scatter over the walnuts.
- Drizzle with the dressing just before serving and finish with black pepper.
Tip
Add crumbled goat's cheese or feta if you are not eating vegan, or a handful of lentils to make it a fuller lunch.
About the walnut oil
Our walnut oil is cold-pressed from organic European walnuts. It tastes sweet and nutty, and it is best used cold, which makes it ideal for dressings like this one. Read our guide to using walnut oil.
Contains tree nuts. May contain traces of sesame seeds.
