Kick off with a zesty salad

Woolworths TASTE - - Christmas Lunch 2018 -

This is a quick one to make on Christ­mas morn­ing. The combo of crunchy and creamy tex­tures and bold flavours will get taste buds ready for the feast to come.


Serves 4


Prepa­ra­tion:15 min­utes Cook­ing: 15 min­utes

baby leeks 6, washed and cut into thirds Wool­worths or­ganic chicken stock

2 cups fen­nel 2 bulbs, sliced or­anges or Cle­menGolds

3, peeled and cubed

Wool­worths buf­falo moz­zarella

2 x 240 g tubs, torn pine nuts 50 g, toasted mint 15 g, roughly chopped

For the dress­ing, whisk:

Di­jon mus­tard 2T ex­tra vir­gin olive oil 4T sherry vine­gar 4T green pep­per­corns 1 t, slightly crushed sea salt, to taste

1 Poach the baby leeks in the chicken stock for 10 min­utes, then drain and al­low to cool. 2 Ar­range the salad on a plat­ter, start­ing with the fen­nel, or­anges and leeks as the base, then adding the moz­zarella and pine nuts. 3 Driz­zle over the dress­ing and gar­nish with mint.

Cook’s note: Re­serve the stock from the leeks and store in the fridge to use again. CARB-CON­SCIOUS, HEALTH­CON­SCIOUS, MEAT-FREE, WHEAT


WINE: Wool­worths DMZ

Chardon­nay 2018

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