1. Toast walnuts in a dry frypan on medium heat for 2 minutes, add smoked paprika and fry for 30 seconds. Then add 1 tsp olive oil and stir for a further 2 minutes. Remove from heat and drain on absorbent paper.
2. Combine dressing and vegetables in a large bowl.
3. Add walnuts and fetta.
4. Season with salt (if needed) and pepper.
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