Manuka Honey Granita with Chanterelles, Rocket, and Grana Padano Cheese

A stunning salad that pairs sweet Manuka honey granita with earthy chanterelles, fresh rocket, and nutty Grana Padano. Perfectly balanced with textures and flavors that feel both luxurious and light.

Why You'll Love Manuka Honey Granita with Chanterelles, Rocket, and Grana Padano Cheese

The contrast between the icy Manuka honey granita and warm sautéed chanterelles creates an exciting texture play, while fresh rocket and shaved Grana Padano add peppery and salty notes. It's a fresh, balanced salad with unexpected sophistication.

Tips and Tricks

• Scrape the granita often to ensure a flaky, delicate texture.
• Fresh chanterelles offer the best flavor, but cremini mushrooms work in a pinch.
• Serve immediately after plating to keep the granita crisp and refreshing.

Variations

• Add toasted pine nuts for extra crunch.
• Use baby kale or mixed greens instead of rocket.
• Swap Grana Padano for Parmigiano-Reggiano or Pecorino Romano.

Substitutions

• Substitute Manuka honey with high-quality wildflower honey.
• Use any mild hard cheese if Grana Padano is unavailable.
• Replace olive oil with walnut or avocado oil for a different flavor profile.

Best Served With

• Light white wine such as Sauvignon Blanc or Pinot Grigio
• Fresh baguette or focaccia
• Simple lemon vinaigrette on the side
• Sparkling water with lemon zest

How to Store Leftovers

• The granita is best fresh but can be stored in the freezer for up to 1 week. Keep chanterelles and salad separately refrigerated and consume within 2 days.

Common Questions

Manuka Honey Granita with Chanterelles, Rocket, and Grana Padano Cheese

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A stunning salad that pairs sweet Manuka honey granita with earthy chanterelles, fresh rocket, and nutty Grana Padano. Perfectly balanced with textures and flavors that feel both luxurious and light.

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Prep Time 10 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course: Appetizer, Salad

Cuisine: Californian, Modern

Calories: 350

Ingredients Equipment Method Nutrition

Ingredients

  

For the Manuka Honey Granita

• 1 cup water
• ¼ cup Manuka honey
• 1 tablespoon lemon juice

For the Chanterelles

• 1 cup fresh chanterelle mushrooms cleaned and sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Rocket Salad

• 2 cups fresh rocket arugula, washed and dried
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste

For the Garnish

• ¼ cup Grana Padano cheese shaved

Equipment

• Small saucepan
• Large Mixing Bowl
• Skillet
• Fork for scraping granita
• Shallow baking dish

Method

 

Manuka Honey Granita

1. In a small saucepan, combine water and Manuka honey. Heat gently until honey dissolves completely.
2. Remove from heat and stir in lemon juice.
3. Pour into a shallow baking dish and place in freezer.
4. After 1 hour, once the edges start to freeze, scrape with a fork every 30 minutes to create flaky crystals. Repeat until fully frozen and snow-like (about 2-3 hours total).

Chanterelles

1. Heat olive oil in a skillet over medium heat.
2. Add sliced chanterelles and sauté until golden brown and tender, 5-7 minutes.
3. Season with salt and pepper. Remove from heat and set aside.

Rocket Salad

1. In a large bowl, toss rocket with olive oil, lemon juice, salt, and pepper until evenly coated.

To Assemble

1. Arrange a mound of rocket salad on each plate.
2. Top with sautéed chanterelles.
3. Add a scoop of Manuka honey granita on the side or on top.
4. Finish with shaved Grana Padano.

Nutrition

Calories: 350kcalCarbohydrates: 2gProtein: 9gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 17mgSodium: 413mgPotassium: 44mgFiber: 0.1gSugar: 1gVitamin A: 196IUVitamin C: 8mgCalcium: 305mgIron: 0.4mg

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