This duck breast salad with raspberries and feta cheese makes a refreshing dish. The sweetness of the raspberries and the saltiness of the feta perfectly complement the duck breast.
Heat a dry frying pan and roast the pine nuts on medium heat in about 3 minutes until golden brown. Cool on a plate.
Combine the lamb's lettuce, shiso purple, and rocket on a plate. Slice the feta into cubes and divide over the salad leaves. Roll up the slices of duck breast. Arrange the rolls and the raspberries over the salad leaves. Scatter with the pine nuts and drizzle with the dressing.
Variation tip: Use blackberries instead of raspberries for an Whichever you please!
