CHRISTMAS WREATH SALAD

Place the pecans on a baking tray and bake in the oven for 10 minutes at 200°C. Remove from the oven and allow to cool. Chop the pecans into smaller pieces.

Slice the Pure’N Ezy Beetroot in half, place into a bowl toss with a dash olive oil, salt and pepper. Slice the pears ensuring to remove the seeds.

Dressing:

To make the dressing add all of the ingredients in a bowl and whisk to combine.

To assemble the salad:

On a large round plate or board. Scatter the LeaderBrand Wild Rocket around the edge of the plate leaving a space in the center to create the wreath shape.

Dot the sliced pears and Pure’N Easy Beetroot on top of the Wild Rocket. Scatter on the pomegranate seeds, chopped pecans and small chunks of blue cheese. Drizzle over the dressing and serve.

Season with salt and pepper.

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

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

PURE’N EZY BEETROOT

Pure and simple with nothing added, our beetroot is 100% grown, packaged, and perfectly cooked here in New Zealand.

• wb_sunny Available All Year Round
• grass Chertsey
• check No Additives or Preservatives
• check Source of Niacin (Vitamin B3)
• check Good source of Folate & Vitamin B6

• 1 bag LeaderBrand Wild Rocket
• 1 bag LeaderBrand Pure’N Ezy Beetroot
• 1/3 cup toasted pecans
• ½ tbsp olive oil
• 1 pear
• 80g blue cheese
• 3 tbsp pomegranate seeds

To make the dressing:

• ½ tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 1 tsp olive oil
• 1 tbsp honey
• 1 small garlic clove crushed
• Salt
• Pepper