Kick off with a zesty salad
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.
MOZZARELLA, POACHED LEEK, FENNEL AND CITRUS SALAD
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