ROCKET, AV­O­CADO & POME­GRAN­ATE SALAD WREATH

that's life (Australia) - - Devastating -

SERVES 6

PREP AND COOK: 30 MINS

• 120g baby rocket leaves

• ½ cup nat­u­ral cashews (75g) • 2 tsps olive oil

• 1 tsp harissa Mid­dle Eastern

spice blend

• 1 av­o­cado, peeled, halved,

thinly sliced

• ½ pome­gran­ate, seeds

re­moved

• 100g Greek feta, crum­bled

DRESS­ING

• ¼ cup olive oil

• ¼ cup freshly squeezed

or­ange juice

• 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.

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