with Asparagus & Honey-Lemon Dressing
Deck the halls (and the table) with this delicious Christmas salad wreath! Creamy Brie, sweet heirloom tomatoes and crisp asparagus are beautifully arranged and finished with fragrant basil pesto and a zesty honey-lemon dressing. It's the easiest, most elegant way to serve festive cheer.
Allergens
Tags
Asparagus
1
Basil pesto
1 packet
Double Cream Brie
1
Flaked Almonds
1 packet
Heirloom Tomato
2
Lemon
1
Spinach & Rocket Mix
2 packet
Olive oil
1 drizzle
Honey
1 tbs
- Thinly slice heirloom tomatoes lengthways.
- Trim asparagus and cut into thirds.
- Halve lemon.
- Thinly slice brie into strips.
- Add asparagus and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave asparagus on high until just tender, 2-3 minutes.
- Drain asparagus, then return to the bowl and allow to cool slightly.
- In a small bowl, squeeze the whole lemon, add the honey and a generous drizzle of olive oil. Stir to combine. Season.
- On a serving plate or platter, place the bowl with the dressing in the centre.
- Carefully arrange the spinach & rocket mix around the bowl so that it resembles a wreath.
- Arrange tomato, asparagus and brie slices on top of the salad.
- Dollop over basil pesto and sprinkle over flaked almonds to serve. Enjoy!
338
kcal
Calories
1410
kJ
Energy (kJ)
42
g
Fat
16.4
g
of which saturates
15.8
g
Carbohydrate
13
g
of which sugars
6
g
Dietary Fibre
17.6
g
Protein
0
mg
Cholesterol
430
mg
Sodium
