Seasonal Delights, Perfect for Sharing
*This dish is larger than your standard serving size, you will receive enough ingredients for double your usual box size. For example, a 2 person box will include enough for 4 people sharing style!* Our festive platters are designed to share and are super easy to pull together so you can enjoy more quality time with your friends and whānau. This delicious salad makes the side and is loaded with soft butter lettuce, roasted beetroot, radish and a generous crumble of feta and crunchy almonds! Toss it all through the balsamic and olive oil dressing and voila!
Allergens
Utensils
Tags
Beetroot
2
Tomato
2
Radish
2
Roasted almonds
1 packet
Trio Lettuce
1
Balsamic & Olive Oil Dressing
2 packet
Cow's Milk Feta
1 packet
Rosemary
1 packet
Olive oil
1 drizzle
• Preheat oven to 220°C/200°C fan-forced.
• Cut beetroot into wedges. Pick and finely chop rosemary.
• Place beetroot on a lined oven tray. Drizzle with olive oil, then add
rosemary, season with salt and toss to coat.
• Roast until tender, 30-35 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a
fork.
• While beetroot is cooling, thinly slice tomato lengthways.
• Thinly slice radish.
• Trim ends, then roughly chop green butterlettuce.
• Roughly chop roasted almonds.
• In a large bowl, combine lettuce, tomato, radish, roasted beetroot and
balsamic & olive oil dressing. Season to taste with salt and pepper.
TIP: Dress the salad when you're ready to serve to keep the leaves crisp!
• Crumble cow's milk feta (see ingredients) and chopped almonds over
salad to serve. Enjoy!
2350
kJ
Energy (kJ)
562
kcal
Calories
41.3
g
Fat
14.7
g
of which saturates
23.5
g
Carbohydrate
21.5
g
of which sugars
8.1
g
Dietary Fibre
20.8
g
Protein
0
mg
Cholesterol
1270
mg
Sodium
