For extra flavour, add slices of cucumber or roasted beetroot to the salad. Both pair beautifully with the sweet-tart blueberries and creamy avocado
| Created by | Spinneys |
| Prep time | 20 minutes |
| Pickling time | 30+ minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFCombine the vinegar, water, honey, ½ tsp salt, bay leaves, lemon zest and peppercorns in a small saucepan over a low heat. Bring to a gentle simmer, then remove from the heat.
Add the blueberries to a heatproof jar and pour the warm liquid over them. Let cool to room temperature, then refrigerate for at least 30 minutes (or up to 1 week).
In a small bowl or jar, whisk together the olive oil, blueberry pickling liquid, honey and wholegrain mustard. Season with salt and pepper.
Peel and slice the avocados. Slice the goat cheese. Place the pumpkin seeds in a pan and lightly toast over a medium heat. Set aside to cool.
On a large platter or in a salad bowl, layer the spinach leaves, rocket and avocado slices. Drain the pickled blueberries and scatter them over the salad. Add toasted pumpkin seeds, goat cheese and herbs.
Drizzle the dressing over just before serving and toss gently to coat.
