With a rare sunny weekend ahead of this - I'm preparing for crystal blue skies and that lovely, crisp winter air. To 'celebrate', I wanted to share a salad I absolutely adore. I love blue cheese and the use of fruit in salads - this simple salad combines them beautifully. Served alongside roast pork or chicken, it will make for a lovely, different addition to your Sunday lunch.
The dressing is a revelation - made with natural yoghurt, lemon juice, spring onion and blue cheese, it's healthy, but also tasty and versatile (you can swap the cheese if you're not a fan of blue - goat's cheese would also be wonderful). I'm even tempted to try it on a lunch-time sandwich instead of mayonnaise.
The dressing is a revelation - made with natural yoghurt, lemon juice, spring onion and blue cheese, it's healthy, but also tasty and versatile (you can swap the cheese if you're not a fan of blue - goat's cheese would also be wonderful). I'm even tempted to try it on a lunch-time sandwich instead of mayonnaise.
Apple, Walnut and Blue Cheese Salad
From Jamie Oliver
Serves 4
Ingredients:
For the dressing
1 spring onion, finely chopped
50g blue cheese crumbled (some reserved for topping)
3 tbsp yoghurt (double cream would be the most delicious option)
3 tbsp lemon juice
salt and black pepper
2 eating apples, sliced as finely as you can
handful of whole shelled walnuts
a handful of watercress
Serves 4
Ingredients:
For the dressing
1 spring onion, finely chopped
50g blue cheese crumbled (some reserved for topping)
3 tbsp yoghurt (double cream would be the most delicious option)
3 tbsp lemon juice
salt and black pepper
2 eating apples, sliced as finely as you can
handful of whole shelled walnuts
a handful of watercress
Place all ingredients for the dressing in a bowl and stir until well combined. Taste and season. Arrange the watercress evenly on a plate, and top with a single layer of the thinly sliced apples. "Blob" the dressing over the apples, and top with the walnuts and extra blue cheese. Easy as that.
Hint : if you aren't going to eat the salad immediately, dip the apple slices into a bowl of lemon juice before plating, to prevent them discolouring.
I've recently moved on to the Atkins Crunchy Muesli for breakfast - with double cream Greek yoghurt, it has become my favourite way to start the day. With nuts, seeds, coconut flakes and oat flakes, it is naturally low-carb, with just the right amount of crunch. Definitely one of my favourite Atkins products so far - I can see this becoming a cupboard staple for us.
This post is sponsored by Atkins South Africa.
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