ROCKET, AVOCADO & POMEGRANATE SALAD WREATH
PREP AND COOK: 30 MINS
• 120g baby rocket leaves
• ½ cup natural cashews (75g) • 2 tsps olive oil
• 1 tsp harissa Middle Eastern
• 1 avocado, peeled, halved,
• ½ pomegranate, seeds
• 100g Greek feta, crumbled
• ¼ cup olive oil
• ¼ cup freshly squeezed
• 2 tblsps white wine vinegar • 2 tsps honey
• 2 tsps wholegrain mustard
1 Rinse rocket under cold water. Drain well. Place in a large bowl. Refrigerate, covered, for 1 hour.
2 Place cashews in a small bowl. Drizzle with oil. Sprinkle over harissa and toss well. Spread out on an oven tray.
3 Cook in a moderate oven (180°C) for about 5 minutes, or until toasted. Remove and let cool. Roughly chop and set aside. 4 To make dressing, whisk all ingredients in a small jug until combined. Season with salt and pepper. Pour ¼ cup over rocket and toss well.
5 Arrange half the rocket around the edge of a large, round serving plate. Top with half the avocado slices. Sprinkle with half of each pomegranate seeds, feta and cashews. Repeat layering with remaining rocket, avocado, pomegranate seeds, feta and cashews.
6 Serve salad wreath with remaining dressing in a small bowl in the centre.
SpiceHarissa is available from major supermarkets. You can replace with Moroccan seasoning, if you prefer. Cashews can be roasted up to two days ahead. Store in an airtightcontainer.