La Mejor Ensalada Crujiente de Feta

Ingredientes

• 1/2 cup walnuts (toasted and chopped)
• 1/3 cup almonds (or other nuts/seeds, chopped)
• 1/4 cup raisins (or sultanas, chopped)
• 1 cup cherry tomatoes (halved or quartered)
• 4 small to medium cooked beets (canned or roasted, cut into cubes)
• 1 medium carrot (cut into cubes)
• 2 small cucumbers (cut into cubes)
• 1 red capsicum/bell pepper (cut into cubes)
• 1/4 onion (red or white, finely diced)
• 1/2 to 2/3 cup feta (smooth, crumbled (1/2 block))
• 2 tablespoons balsamic vinegar (aged or caramelised)
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder (or 1 small garlic clove, minced)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparación

1. 1

   Bake walnuts: Preheat the oven to 180 C / 355 F. Lay a piece of parchment paper on a flat sheet pan/baking tray and spread the walnuts. Bake (toast) in the oven, on the middle shelf for 10-12 minutes. Stir halfway and check again closer to the 10-minute mark to make sure they don't burn. They should be slightly browned and have a nutty, toasted aroma. Once done, cool down for 5 minutes out of the oven.

2. 2

   Prepare vegetables: While walnuts are getting toasted, chop all vegetables into similar, small cubes/pieces.

3. 3

   Chop fruit & nuts: Chop the walnuts, almonds and raisins, or whatever nuts or dried fruit you are using.

4. 4

   Make the dressing: Whisk the dressing ingredients and set it aside.

5. 5

   Combine: Combine all ingredients in a bowl with the dressing and then top with crumbled feta.