Serves 4 – 5
This delicious salad is also quite filling, so you can get away with smaller main course servings.
Recipe Category
Products in this recipe

Honey Mustard Dressing

You will need

4 red skinned apples, unpeeled but cored
¼ cup (60 ml) sugar
¼ cup (60 ml) water
1 T (15 ml) fresh lemon juice
1 punnet of rocket or herb salad
½ cup (125 ml) pecan nut halves
2 wheels feta, crumbled
Ina Paarman’s Honey Mustard Dressing

Ina’s Tip

Toast the nuts briefly in a non-stick frying pan to crisp.
Replace apples with pears and use Blue Cheese Dressing and crumbled blue cheese in place of feta.
Apples can be roasted the day before and refrigerated in an airtight container, but bring to room temperature before serving.


Adjust the oven shelf to middle position. Preheat the oven to 180°C.

Line a baking tray with baking paper.

Core the apples and cut each one into 8 – 12 wedges.

In a medium/large mixing bowl dissolve the sugar in the water by microwaving for 2 minutes on high, stirring now and again. Add the lemon juice. Toss the apples in the sugar syrup and spread them out in a single layer on the prepared baking sheet. Pour over the remaining syrup. Bake for 20 – 25 minutes until softened and beginning to brown. Leave to cool.


To serve

Heap the rocket onto 4 – 5 serving plates. Top with apples, nuts and feta. Drizzle with a generous amount of Honey Mustard Dressing.