Smoked Duck Breast or Halloumi Salad with a California Prune Dressing
Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes. When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes. In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes. And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.
Makes: 4Prep Time: 10 minutes
- 200g smoked duck breast or 250g halloumi
- 1 frisee lettuce, yellow leaves only
- 1 bunch watercress
- a small hand of tarragon leaves
- 100g walnuts, chopped
- For the dressing:
- 1 tsp red wine vinegar
- 1/2 tsp Dijon mustard
- 100ml sunflower oil
- 100ml extra virgin olive oil
- juice of 1/2 lemon
- 4 California Prunes, soaked in water
- ground chilli powder
Place the walnuts on a baking sheet and roast in the oven for 5-10 minutes. Once cooled roughly chop.
Prepare the dressing:
- Drain the California Prunes, reserving the water and add the remaining ingredients and liquidise until smooth.
- If the mixture is too thick, add a drop of the California Prune water.
For the salad:
- If the smoked duck is whole, slice very finely OR griddle the sliced halloumi (1-2 minutes on each side).
- Wash the frisee lettuce, I tend only to use the yellow part, if this is a large frisee half is enough, if it’s a small lettuce you will need the whole one.
- You can use a platter or place it on individual plates.
- Mix the frisee, watercress and tarragon together in a bowl add a tablespoon of dressing mix carefully put onto the platter scatter the smoked duck breast and walnuts.