Ever tried rhubarb in a savoury dish? For the first time ever, I have! I had some leftover rhubarb stalks when I made my Strawberry Rhubarb Chia Seed Jam and rather than use them in a sweet dessert, I roasted them with honey and thyme and tossed them into this delicious salad. They added a tart and slightly sweet kick!
What you need
2 stalks of rhubarb
1 tablespoon honey
½ teaspoon thyme
½ cup walnuts
1 small bag of mixed rocket and spinach leaves
1 small fennel bulb
1 tablespoon balsamic vinegar
1 tablespoon extra virgin lemon olive oil
salt and pepper
2 tablespoons feta cheese
What to do
Preheat the oven to 200 °C fan forced.
Cut the rhubarb into 3 cm batons and lay on an oven tray. Drizzle with honey and thyme, and give it a mix around so that the rhubarb is well coated. Bake for 6 minutes. Pull oven tray out and sprinkle with walnuts, place tray back in the oven for 2 minutes.
Meanwhile mix the balsamic vinegar with olive oil and season with salt and pepper.
Thinly slice the fennel and toss with rocket and spinach leaves, add the salad dressing, then toss again.
To plate up the salad, place salad on the bottom, crumble feta cheese on top, gently place rhubarb on top and sprinkle with the toasted walnuts.
So quick and simple!