Poblano and Walnut Salad
|Vegetable oil||2 Tablespoon|
|Poblano chili||8 , seeded and sliced|
|Watercress leaves||2 Ounce (60 Gram)|
|Ripe tomatoes||3 , chopped|
|Avocado||1 , chopped|
|Walnut dressing||1⁄2 Cup (8 tbs)|
|Walnuts||2 Ounce (60 Gram)|
|Milk||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Feta cheese||3 Ounce, crumbled (90 Gram)|
1. Heat oil in a frying pan over a medium heat, add chilies and cook, stirring, for 2-3 minutes or until crisp. Drain on absorbent kitchen paper.
2. To make dressing, place walnuts in a frying pan over a low heat and cook, stirring, for 3 minutes or until nuts are lightly toasted. Place nuts and milk in a food processor or blender and process until smooth. Add feta cheese and sugar and process until smooth.
3. To serve, place lettuce, watercress, tomatoes and avocado in a bowl, toss to combine, then pile onto a serving platter. Drizzle with dressing and scatter with chili strips and pomegranate seeds, if using.