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
Heirloom Tomato
2
Asparagus
1
Lemon
1
Double Cream Brie
1
Spinach & Rocket Mix
2 packet
Basil pesto
1 packet
Flaked Almonds
1 packet
Olive oil
1 drizzle
Honey
1 tbs
- • Thinly slice heirloom tomato into rounds.
• Trim asparagus and cut into thirds.
• Halve lemon.
• Thinly slice double cream 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 to taste with salt and pepper.
- • On a serving plate or platter, place the bowl with the dressing in the centre.
• Carefully arrange spinach & rocket mix around the bowl so that it resembles
a wreath.
• Arrange heirloom tomato, asparagus and Brie slices on top of the salad.
• Dollop over basil pesto and sprinkle over flaked almonds (see ingredients)
to serve. Enjoy!
1420
kJ
Energy (kJ)
339
kcal
Calories
41.9
g
Fat
16.4
g
of which saturates
15.9
g
Carbohydrate
13.2
g
of which sugars
6.3
g
Dietary Fibre
17.8
g
Protein
0
mg
Cholesterol
427
mg
Sodium
