Christmas - SALADS

PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

Ready in: 3hrs depending on box size & cook level

ROAST PUMPKIN, FETA, ROCKET‬

INGREDIENTS‭:‬

Caramelised red wine vinegar dressing (use ¼ supplied)

Almonds and pumpkin seeds (use 1/3 supplied)

Feta

Pumpkin

Rocket (use ½ supplied)

Parsley  (use ⅓ supplied)

 

The pumpkin can be roasted the day ahead.

 

METHOD‭: ‬

1. Preheat a char grill pan or preheat oven to 200C fan forced.

2. Prepare the ingredients: Wash the vegetables. Slice the pumpkin into 2cm wedges. Place on a baking tray  with a little cooking oil.  Cook on a chargrill over medium low heat or place into the preheated oven and bake for 10 minutes, turning once, or until cooked and browned. Leave to cool.

3. To serve: Place the rocket onto a serving plate. Top with the pumpkin, parsley leaves, feta cheese and the remaining dressing.

 

 

KOHLRABI, MINT & PARMESAN SLAW

INGREDIENTS‭:‬

Dijon mustard dressing (use 1/3 supplied)

Parmesan

Kohlrabi

Snow peas

Mint (use ¼ supplied)

Long red chilli (use ½ supplied)

 

METHOD‭: ‬

1. Prepare the ingredients: Wash the vegetables. Grate the kohlrabi coarsely. Thinly slice the snow peas and chilli. Pick the mint leaves.

2. To serve: Combine the kohlrabi, snow peas, mint and chilli with the dressing in a serving bowl.  Grate the parmesan over the top.

 

BULGUR, ALMOND & CURRANT SALAD

INGREDIENTS‭:‬

Bulgur

Caramelised red wine vinegar dressing (use ¼ supplied)

Almonds and pumpkin seeds (use 1/3 supplied)

Currants

Mint (use ¼ supplied)

Parsley  (use ⅓ supplied)

Red capsicum

Beans (use ½ supplied)

Radish

Spring onion (use ½ supplied) (Due to supplier issues we have replaced shallots with spring onions. Please use 2-3 spring onions for 1 shallot in the recipe)

 

The beans and bulgur can be prepared the day ahead.

 

METHOD‭: ‬

1. Bring a medium pot of water to the boil.

2. Prepare the ingredients: Remove the stems from the beans. Thinly slice the radish and spring onions. Dice the capsicum. Pick and chop the mint and parsley leaves. Place the bulgur into the water and simmer for 10 minutes or until tender. Strain the bulgur over the beans. Cool the beans and the bulgur.

3. To serve: Combine the bulgur, mint, parsley, red capsicum, radish, spring onions, currants, almonds and pumpkin seeds and the dressing on a serving plate. Top with the blanched beans.

 

ORANGE, ROCKET & FENNEL SALAD

INGREDIENTS‭:‬

Dijon mustard dressing (use 1/3 supplied)

Beans (use ½ supplied)

Rocket (use ½ supplied)

Orange

Fennel

 

The beans can be blanched the day ahead.

 

METHOD‭: ‬

1. Bring a medium pot of water to the boil.

2. Prepare the ingredients: Remove the end from the beans. Thinly slice the fennel. Remove the skin from the orange and slice thinly. Put the beans in the boiling water and boil for one minute. Remove the beans from the water and leave to cool.

3. To serve: Combine the cooled beans, rocket, orange and fennel on a serving plate. Drizzle with the  dijon mustard dressing.

For downloadable pdf version, click here.