with Asparagus & Honey-Lemon Dressing
Deck the halls (and the table) with this delicious Christmas salad wreath! Creamy Brie, sweet heirloom tomatoes, bacon 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
Double Cream Brie
1
Heirloom Tomato
2
Flaked Almonds
1 packet
Basil pesto
1 packet
Asparagus
1
Diced Bacon
90 g
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.
- While asparagus is steaming, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
- 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. Sprinkle over bacon.
- Dollop over basil pesto and sprinkle over flaked almonds to serve. Enjoy!
1830
kJ
Energy (kJ)
438
kcal
Calories
48.1
g
Fat
18.8
g
of which saturates
16.6
g
Carbohydrate
13.5
g
of which sugars
6.3
g
Dietary Fibre
24.7
g
Protein
0
mg
Cholesterol
877
mg
Sodium
