Roasted shallot, feta and pickled walnut salad
Serves: 6
Prep time: 40 minsTotal time: 
Recipe photograph by Martin Poole
Roasted shallot, feta and pickled walnut salad
Recipe by Joe Fox
Sharp pickled walnuts and tangy feta contrast the sweetness of roasted shallots in this flavour-packed salad to share
Serves: 6
Prep time: 40 minsTotal time: 
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Nutritional information (serving)
Calories
404Kcal
Fat
38gr
Saturates
8gr
Carbs
4gr
Sugars
3gr
Fibre
3gr
Protein
9gr
Salt
1.5gr
Joe Fox
As the group executive head chef at the Firmdale Hotels group, Joe oversees the menus for each of the London venues, with different menus to suit their differing clienteles. In the past he has worked at leading London restaurants including Petersham Nurseries and HIX Soho.
See more of Joe Fox’s recipes
Joe Fox
As the group executive head chef at the Firmdale Hotels group, Joe oversees the menus for each of the London venues, with different menus to suit their differing clienteles. In the past he has worked at leading London restaurants including Petersham Nurseries and HIX Soho.
See more of Joe Fox’s recipes
Ingredients
- 8 echalion shallots, skin left on and cut in half lengthways
- 2 tbsp olive oil
- 1 x 200g pack Taste the Difference Bellaverde stem broccoli
- 1 fennel bulb, trimmed
- 2 x 80g packs watercress
- 3-4 pickled walnuts, roughly chopped
- 1 x 200g block feta, crumbled
For the French dressing
- 50g Dijon mustard
- 50ml white wine vinegar
- 100ml extra-virgin olive oil
- 100ml vegetable oil
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the shallots in a roasting tray, skin-side up, drizzle with the olive oil and season with salt. Roast for 15-20 minutes until caramelised and soft. Set aside to cool then remove the shallots from their skins.
- For the dressing, whisk together the mustard and vinegar in a small bowl. Combine both oils, then slowly drizzle into the mustard mixture, whisking continuously, until combined. Season to taste and set aside.
- Bring a pan of salted water to the boil and prepare a bowl of ice-cold water. Cook the broccoli for 3 minutes, then plunge into the ice-cold water. Drain well, place in a bowl and dress with 1 tablespoon of the dressing. Cut the fennel bulb in half lengthways and shave thinly using a mandolin or a peeler. Refresh in more ice-cold water.
- Toss the watercress with 2 tablespoons of the dressing. Scatter the watercress over a large platter, then top with the shaved fennel, broccoli and shallots. Scatter over the pickled walnuts and feta, then generously drizzle with the dressing and serve with the remaining dressing on the side.
