Vegetable and Roasted Fruit Christmas Salad
- Chef Suzanne Crozier
- Nov 25, 2019
- 1 min read
Ingredients
5 Nectarines, in quarters
5 Plumes, halved
30 ml B-well Lemon oil
150 g Long stem Broccoli
100 g Asparagus
100 g Mange tout peas
150 g Green beans
200 g Haloumi
200 g Baby Rocket
100 g Dried Cranberries
100g Cashew nuts, roasted
Vinaigrette:
1 lemon, juice and Zest
15 ml Fresh Parsley, Chopped
15 ml Fresh Basil, chopped
15 ml Whole grain mustard
90 ml B-well Olive oil
Oryx Desert Salt and pepper
Method
Brush fruit with oil and roast on very high heat until just brown.
Blanch vegetables separately until just soft. Refresh in cold water.
Fry haloumi until golden
Pack rocket on large serving platter and place cooled vegetables, fruit, haloumi, cranberries and nuts op top.
Mix everything for the vinaigrette together and drizzle over salad.
