Mixed Leaf Salad with Raspberries and Cottage Cheese Quenelles
THE delicate mixture of the sweet raspberries and the tangy cottage cheese guarantees to make your taste buds tingle.
Ingredients (Serves 4):
• 250g raspberries
• 4 tablespoons sunflower oil
• 1 tablespoon red balsamic vinegar
• 2 teaspoons mustard
• Salt & pepper
• 1-2 teaspoons sugar
• 30g hazelnuts
• ½ onion
• 200g cottage cheese
• 200g mixed leaf lettuce
Method
1) Wash and drain the raspberries. Puree 100g of raspberries and mix with the oil, vinegar, mustard, salt, pepper and sugar.
2) Roughly chop the hazelnuts and dry fry them in a pan. Take off the heat and leave to cool. Peel and finely chop the onion. In a bowl, mix the onion with the cottage cheese and nuts and season to taste with salt and pepper.
3) Wash and drain the lettuce leaves. Spread equally between 4 plates and sprinkle on the remaining raspberries.
4) Using two teaspoons, form oval shapes (quenelles) out of the cottage cheese mixture and place them on the plates.
5) Drizzle the raspberry dressing over the top and serve.