| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 293 |
| Fat | 23g |
| Saturates | 5.5g |
| Protein | 9g |
| Carbs | 26.5g |
| Sugars | 18g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFLine a baking tray with baking paper.
Place the hazelnuts in a dry frying pan over a medium heat and toast for a few minutes until golden and fragrant. Drizzle over 1 tbsp maple syrup and stir to coat, allowing it to bubble and cling to the nuts. Sprinkle with a pinch of sea salt flakes and immediately transfer the candied hazelnuts to the baking tray, spreading them out so they don’t stick together. Leave to cool and harden.
To make the dressing, juice the lemon into a small bowl. Add the roasted garlic flavour hack, olive oil, mint sauce, Dijon mustard and 1 tbsp maple syrup. Season with a little salt and pepper, then whisk until smooth and emulsified.
Separate the Romaine leaves, wash well and pat dry. Finely slice the leaves and place in a large serving bowl along with the rocket. Halve the grapes. Thinly slice the mint leaves.
Just before serving, drizzle the dressing over the lettuce and rocket and toss gently to coat. Scatter over the grapes and mint leaves, then crumble the feta on top. Break up the candied hazelnuts into bite-sized pieces and sprinkle them over the salad as the final crunchy element.
Serve immediately with extra dressing on the side.
