ASPARAGUS CHRISTMAS SALAD WREATH

Step 1

Make the whipped feta; by placing the feta, cream in a food processor and blend until smooth, about 1 minute. Add pepper, sugar and lemon juice, then drizzle in the olive oil. Blend another 20-30 seconds on high.

Place in bowl and cover. Chill until ready to use.

Step 2

Make the couscous and broccoli salad; Cook the couscous in boiling salted water for 5 minutes, until tender. Drain through a sieve and refresh in cold water. Finely cut the head of the broccoli with the parsley by pulsing in a food processor or by finely chopping with a knife. Tip into a bowl and mix with olive oil, lemon juice, mustard and season to taste with salt and pepper. Set aside in the fridge until ready to arrange the salad.

Step 3

Make the avocado green goddess dressing; place the herbs in a blender or food processor. Process until very finely minced. Add oil and vinegar. Process for just a few seconds, then add the avocado. Transfer to a bowl, stir in the mayonnaise, and season to taste with salt and pepper. Mix well to combine. Cover and chill.

Step 4

Trim the asparagus of the woody ends by snapping or cutting off with a sharp knife. Cut in half lengthways and then into smaller bite-sized pieces. Blanch in boiling water for 2-3 minutes, then refresh in cold water. Chill and set aside.

Step 5

To assemble the wreath, use a large round plate, or draw a circle on a large tile or chopping board. Spoon on the whipped feta, and spread to make a circle. Spoon on the couscous salad, using the feta circle as a guide, spreading out over the top of the feta. Arrange the mesclun salad leaves, baby spinach leaves, asparagus pieces, cucumber chunks, and radishes over the top of the couscous.

Step 5

Dress the salad with spoonfuls of the avocado goddess dressing and then drizzle with the raspberry or pomegranate vinaigrette.

Alternatively, arrange the salad in the same way on a large platter and serve at any time of the year.

The asparagus can be substituted with fresh season courgettes, beans or extra broccoli florets.

• 250g LeaderBrand Asparagus
• 1 bag Value Mesclun
• 2-3 baby cucumbers, cut lengthways
• 3-4 radishes, cut into quarters

Whipped feta spread:

• 440g feta cheese
• ¼ cup extra virgin olive oil
• ½ cup thickened cream
• 1 tsp ground black pepper
• ½ tsp sugar
• 2 tbsp lemon juice

Couscous with Broccoli salad:

• 1 head LeaderBrand Broccoli
• 2 cups Israeli couscous
• 1 cup parsley leaves
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp caster sugar

Avocado goddess dressing:

• 1 cup Leaderbrand Baby Spinach
• ½ cup chopped fresh parsley
• 20 fresh basil leaves
• 3 spring onions, finely chopped
• ⅓ cup olive oil
• ½ cup red wine vinegar
• 4 tbsp mayonnaise
• 1 avocado
• Salt and freshly ground black pepper

To Serve:

• Basil
• Mint leaves
• 1 pomegranate (arils)
• Raspberry or pomegranate vinaigrette