Perfect as a summer side dish and a healthy addition to the table, check out our crisp and cooling Apple Salad with Raspberry Dressing recipe.
Serves88
Cook time10 mins10 minutes
Prep time20 mins20 minutes
Ingredients
½ cup (70g) whole hazelnuts
100g fresh or frozen raspberries
2 tbs red wine vinegar
2 tsp Coles Brand Dijon Mustard
2 tsp honey
¼ cup (60ml) olive oil
3 Granny Smith apples, thinly sliced
120g packet baby rocket leaves
100g goat’s cheese, crumbled
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Scatter the hazelnuts evenly over a baking tray. Bake for 10 mins or until toasted. Set aside to cool. Place in a clean tea towel and rub to remove the skins. Coarsely chop.
Step 2
Use a fork to mash half the raspberries in a small bowl. Add the vinegar, mustard and honey. Whisk to combine. Add the oil and whisk to combine. Taste and season well with salt and pepper.
Step 3
Arrange the apple, rocket and remaining raspberries on a large serving platter. Sprinkle with the hazelnut and goat’s cheese. Drizzle with the raspberry dressing.
