White Bean & Feta Salad Recipe

Pour the red wine, water, sugar and salt into a bowl or jar, and stir to until the sugar and salt have dissolved. Finely slice the onion and add to the jar or bowl and stir to combine.
If necessary, top up with extra vinegar to completely cover the onion. Cover with a lid then set aside for 30 minutes in the fridge until ready to use.

Place all the ingredients into a jar. Place the lid on the jar and give it a good shake to combine all the ingredients together. [You can also place all the ingredients into a small bowl and whisk to emulsify.]

Place the walnuts and hazelnuts into a dry non-stick frying pan, place over a medium heat and toast the nuts. Shake the pan regularly to avoid the nuts from burning. Remove the nuts from the pan and set aside.
Place all the remaining salad ingredients into a bowl and stir to combine. Pour over the salad dressing and stir again until the dressing coats the salad ingredients.
Divide the salad into bowls and scatter over some pickled red onions, and the toasted nuts. Garnish with some freshly chopped herbs before serving.

This salad serves 4 as a main meal, or 8-10 as a side salad.
Always check salad dressing for seasoning before you dress the salad. Remember the dressing might taste a little salty but that's ok as you will be using it to season your salad.
Once made these red onion pickles can be stored in sealed container, in the fridge, for 2 weeks.
If time allows I recommend making and dressing this salad 1-2 hours before you plan to eat, that will allow the flavours in the dressing to soak into the raw salad ingredients.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

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