• 1 small butter lettuce (try the salanova butters because of their small leaves) or you can choose a butter leaf pre-pack
  • 1 punnet raspberries
  • 1 handful of finely sliced fennel
  • About 60g goats cheese
  • 1 handful of shelled raw pistacio nuts (crushed)

Dressing ingredients

  • 4 tablespoons olive oil
  • 3 tablespoons red wine vinegar

Author of this recipe

Rainbow Park Nurseries

Rainbow Park Nurseries

Grower / producer

Enjoying fresh salads are an important part of our daily life - even better when you can grow and share your own home grown produce. Read more

This is a wonderful combination: Tender baby butter leaves, the distinct fresh fragrance and cripness of fennel and the bitter sweetness of the colourful raspberries. Topped with crumbled goats cheese and lightly roasted raw pistacio nuts - this salad is a real treat. It is finished with the simplest of dressings - olive oil and red wine vinegar - that's it!

Total votes: 462


Cut and wash the lettuce, finely slice the fennel into 2-3 cm strips. Make your dressing - just whisk the olive oil and red wine vinegar together. On a large flat platter plate, ideal for sharing, pour about 1/2 of the dressing on the base of the plate (we want to avoid drowníng the salad leaves) Place a nice thick layer of your butter leaves on top of the dressing on the the plate. Next, scatter a layer of the sliced fennel then stack on the raspberries (tip: cut them in half to bring out the vibrant colour) Crumble the goats cheese over the top. Now lightly roast your pistacios in a fry pan in a little olive oil. Be careful, it only takes about 30-60 seconds!! (otherwise they will burn). Sprinkle them over the top. Just before serving - drizzle the remaining dressing over the top. Enjoy.

Tips from the author

This salad serves four people as a starter and is provided by Rainbow Park Nurseries, New Zealand. You can also enjoy this after the main meal as a dessert salad. Your choice! It is made using home grown salanova butter lettuce. 

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