Buttermilk and Hazelnut Salad

With cumin roasted hazelnuts, dill and salty feta

by Justina Sullivan

Table of Contents

Cooling buttermilk and sour cream dressed salad with a satisfying crunch

This Buttermilk and Hazelnut Salad is versatile enough to be served alongside grilled meats and vegetables at a barbecue, on the table at an al fresco lunch, in a picnic spread or stuffed into flatbreads with spicy marinated chicken.

Keep the salad crunchy

For best results, use a lettuce with firm, crisp leaves such as cos, romaine or little gem. You could also mix in some radicchio for extra crunch and a nice touch of colour. Hazelnuts toasted with ground cumin add texture and crunch and a nice earthy flavour.

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Recipe: Buttermilk and Hazelnut Salad

Buttermilk and Hazelnut Salad

Versatile summer salad recipe with a cooling buttermilk dressing, crunchy hazelnuts and salty crumbled feta
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

  • 200g sliced crunchy lettuce leaves
  • 2 spring onions, sliced thinly
  • 150g feta, crumbled
  • 100 gm hazelnuts
  • 1 tbsp olive oil
  • 1.5 tsp ground cumin

Dressing

  • 100ml buttermilk, see substitute in notes below
  • 2 heaped tbsp sour cream
  • 1 tbsp finely chopped dill
  • Sea salt flakes and pepper

Instructions

  • Salad dressing: Combine buttermilk, sour cream, dill and 1/2 teaspoon of the cumin in a jar and shake until combined. Add a pinch of salt and some cracked pepper. Shake again, taste and add more salt if necessary.
  • Hazelnuts: Using a knife or food processor, chop hazelnuts into smaller pieces (approximately into thirds). Heat 1 tbsp olive oil over medium heat. Add hazelnuts and the remaining 1 tsp of cumin. Toss around the pan for around 1 minute or until the hazelnuts are nicely toasted. Transfer the nuts to a plate and allow to cool.
  • Salad: Combine lettuce, spring onion, 2/3 hazelnuts and 2/3 feta in a large bowl. Pour over buttermilk dressing and gently combine. Taste and season with extra salt if needed.
  • To finish: Transfer the salad to a serving bowl. Scatter the remaining feta and hazelnuts over the top of the salad. Serve!

Notes

* If you are unable to purchase buttermilk then use the substitution below:
Recipe: Mix 100ml full-fat milk with 1/2 tbsp lemon juice