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.

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 Good source of Folate
• check Source of Niacin (Vitamin B3) & Potassium
• check Source of Vitamin C, Riboflavin (Vitamin B2) & Thiamin (Vitamin B1)

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
• tag_faces Gluten Free
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included
• cruelty_free Vegetarian

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 Source of Dietary fibre
• check Good Source of Vitamin C
• check Source of Vitamin B6, Folate, Potassium

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

• 250g LeaderBrand Asparagus
• 1 bag LeaderBrand Mesclun Salad, with raspberry vinaigrette
• 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)