Walnut herby crunch


Inspired by the Guardian, 13th September, 2014.

Toasted Fairtrade walnuts with Feta cheese in a slightly sweetened herby dressing.

A sweet and herby nutty topping, for crackers or toast.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


50 g
Traidcraft FAIRTRADE walnuts
25 g
FAIRTRADE runny honey
15 g
200 g
feta cheese
2 sprigs
fresh rosemary
90 ml
20 ml
Zaytoun FAIRTRADE olive oil



Preheat the oven to gas mark 4 (180 °C; 350 °F).

Break the nuts up with a light pass of a rolling pin on a cutting board.

Put the honey and butter in a saucepan and warm through until sizzling.

Add the nuts and mix until they are coated.

Line a baking sheet with baking parchment and spread out the buttery nuts.

Bake in the oven for 10 - 15 minutes until slightly darkened, (watch them carefully).

Remove from the oven and allow to cool before breaking up any clumps.

Crumble the feta cheese into a mixing bowl.

Pick, wash and chop the rosemary and add to the bowl.

Spoon in the mayo.

Add the cooled nuts.

Mix well and chill in the fridge before serving.

To serve

Serve with a drizzle of oil on crackers or sourdough toast.

Use as a complement to a green salad, with crusty wholemeal bread.