Serves: 4 – easily doubled.
Ingredients:
Caramelised pecans
70g pecan pieces
2 tsp coconut oil
1 tbsp coconut sugar
Pinch of sea salt & cinnamon
Dressing
2 tbsp olive oil
1 tbsp Apple cider vinegar
1 teaspoon lemon juice
2 tsp honey
Salad
150g rocket
200g strawberries
Preheat oven to 180 degrees and place pecans on baking paper. Roast for 8 minutes.
Add coconut oil, coconut sugar, sea salt & cinnamon to a small mixing bowl and whisk to combine.
Remove toasted pecans from oven and toss with caramel mixture. Spread back onto your baking paper and toast for another 4 minutes.
Remove from oven and allow to cool. In the same mixing bowl as your caramel mixture, whisk together the dressing.
Salad
Add rocket, sliced strawberries and most of the caramelised pecans to a mixing bowl and top with 2 tbsp of your dressing. Toss to combine.
Plate the salad and garnish with remaining pecans. Drizzle the remaining of your dressing over the salad.
Recipe : Real Rad Food
