Poblano and Walnut Salad Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 8 poblano chilies, seeded and sliced | ||
| Lettuce leaves | 12 | |
| 60 g / 2 oz watercress leaves | ||
| Ripe tomatoes | 3 , chopped | |
| Avocado | 1 , chopped | |
| Walnut dressing | ||
| 60 g / 2 oz walnuts | ||
| 1/2 cup / 125 ml / 4 fl oz milk | ||
| 90 g / 3 or feta cheese, crumbled | ||
| Sugar | 1 Tablespoon | |
Directions
1. Heat oil in a frying pan over a medium heat, add chilies and cook, stirring, for 2-3 minutes or until crisp. Drain on absorbent kitchen paper.
2. To make dressing, place walnuts in a frying pan over a low heat and cook, stirring, for 3 minutes or until nuts are lightly toasted. Place nuts and milk in a food processor or blender and process until smooth. Add feta cheese and sugar and process until smooth.
3. To serve, place lettuce, watercress, tomatoes and avocado in a bowl, toss to combine, then pile onto a serving platter. Drizzle with dressing and scatter with chili strips and pomegranate seeds, if using.
2. To make dressing, place walnuts in a frying pan over a low heat and cook, stirring, for 3 minutes or until nuts are lightly toasted. Place nuts and milk in a food processor or blender and process until smooth. Add feta cheese and sugar and process until smooth.
3. To serve, place lettuce, watercress, tomatoes and avocado in a bowl, toss to combine, then pile onto a serving platter. Drizzle with dressing and scatter with chili strips and pomegranate seeds, if using.
Chef
