CHILLI WALNUT BRITTLE AND WATERCRESS SALAD

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MasterChef SA’s Joani Mitchell has a knack for making new acquaintances feel like old friends. So it’s no wonder her Durban home is often filled with guests enjoying her warm hospitality

CHILLI WALNUT BRITTLE AND WATERCRESS SALAD

INGREDIENTS

  • watercress and rocket leaves
  • Woolworths sweet chilli croutons
  • seeds of 1 small pomegranate
  • shavings of Pecorino Romano

 

FOR THE CHILLI AND WALNUT BRITTLE:

  • 1 cup sugar
  • ½ cup walnuts
  • ¼t chilli flakes
  • ¼t coarse salt

 

FOR THE DRESSING:

  • 1 cup good olive oil
  • ½ cup white wine vinegar
  • 1T orange juice
  • 1t sugar
  • 1t English mustard
  • salt and pepper
  • zest of ½ an orange

METHOD

1. To make the brittle: melt the sugar in a pan and allow it to caramelise until it’s golden brown. Spread the walnuts on a greased baking tray and pour the melted sugar over the top. While the sugar is still soft, sprinkle the salt and chilli flakes over the nuts. Allow it to cool and then break it into pieces.
2. To make the salad dressing: mix all the dressing ingredients together well.
3. Place the watercress and rocket on a serving platter and top with the croutons, pomegranate seeds, Pecorino shavings and chilli and walnut brittle. Drizzle the dressing over just before serving.

 

This recipe serves 6-8.