Plum Salad with Maple Syrup Crunch

Jul 14, 2016

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Steve Ott

in Recipes

A pretty and tasty summer salad, great served as a light lunch.

SERVES 4

Preparation time: 25 minutes

FOR THE MAPLE-NUT CLUSTERS

75g (3oz) sliced almonds
50g (2oz) hazelnuts, roughly chopped
50g (2oz) pumpkin seeds
3 tbsp maple syrup
1 tsp salt

FOR THE SALAD

4 plums, halved and pitted
4 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1/4 tsp black pepper
150g (5oz) mixed salad leaves
125g (4oz) goat’s cheese, crumbled.

1.On a dry pan over a medium-high heat, cook the almonds, hazelnuts and pumpkin seeds until the start to become fragrant, about 2-3 minutes. Watch them carefully and stir frequently so they don’t burn.

2. Add the maple syrup and the salt, stirring to coat. Remove from the heat. Spread the nuts out onto a parchment paper lined baking sheet to dry.

3.Meanwhile, make the dressing. In a small bowl whisk together the olive oil, balsamic vinegar, maple syrup and black pepper. Set aside.

4. Assemble the salads. In a large bowl toss the greens with the salad dressing. Divide the salad evenly along with the salad dressing. Divide the salad evenly among 4 plates. Top each plate with two plumb halves, some of the goat’s cheese and a handful of the maple crunch.

5. Enjoy immediately.

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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