Raspberry & Feta Salad with Vinaigrette


  • 2 x 125 gram punnets of raspberries
  • 1/4 cup of extra virgin olive oil
  • 1 tablespoon of red wine vinegar
  • 1 tablespoon of honey 
  • 1 clove of garlic
  • 1 teaspoon of sea salt flakes
  • 120 grams of baby spinach leaves
  • 1 small red onion, halved and thinly sliced
  • 200 grams of Feta cheese crumbled
  • 1 Lebanese cucumber, halved lengthways and thickly sliced
  • 1/4 cup mint leaves
  • 2 tablespoons of almonds or walnuts, coarsely chopped


1. Put the raspberries, olive oil, vinegar, honey, garlic and salt in a food processor. Process for 30 seconds or until smooth. Pour into a small jug and set aside. 

2. Put the spinach, onion, feta, cucumber, mint, almonds and remaining raspberries in a bowl and drizzle over the the vinaigrette, season and serve. 

Serves 6

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