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 Leaderbrand 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 vinaigrette from the LeaderBrand Salad Bag.

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.

MESCLUN SALAD

Our LeaderBrand Mesclun Salad combines a variety of tender baby leaves with our own Raspberry Balsamic Dressing for true culinary brilliance.

• wb_sunny Available All Year Round
• grass Gisborne & Matamata
• tag_faces Gluten Free
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included
• cruelty_free Vegetarian

ASPARAGUS

A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.

• wb_sunny Sept – Dec
• grass Chertsey
• check Source of Vitamin C
• check Good source of Folate
• Source of niacin (vitamin B3)
• check Source of Potassium
• Source of Riboflavin (Vitamin B2)
• Source of Thiamin (Vitamin B1)

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

• wb_sunny Available All Year Round
• grass Gisborne, Pukekohe & Chertsey
• check Good Source of Vitamin C
• check Source of Vitamin B6, Folate, Potassium

• 250g bunch LeaderBrand Asparagus
• 2-3 baby cucumbers, cut lengthways
• 3-4 radishes, cut into quarters
• 1 bag LeaderBrand Mesclun salad leaves, with raspberry vinaigrette

Whipped feta spread:

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

Couscous with Broccoli salad:

• 2 cups Israeli couscous
• 1 head Leaderbrand fresh broccoli
• 1 cup parsley leaves
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp caste sugar

Avocado goddess dressing:

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

To Serve:

• basil
• mint leaves
• 1 pomegranate (arils)