Christmas Salad Wreath

Christmas Salad Wreath


Serves 8-10

Make the whipped feta spread by placing the feta and 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.

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, sugar, mustard and season to taste with salt and pepper. Set aside in fridge until ready to arrange the salad. 

Make the avocado 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. 

Trim the asparagus of the woody ends by snapping or cutting off with 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. 

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 coucous salad, spreading out over top of the feta. Arrange the Mesclun salad leaves, Baby Spinach leaves, asparagus pieces, cucumber chunks, and radishes over the top of the couscous. 

Dress the salad with spoonfuls of the avocado goddess dressing, and then drizzle with the Raspberry Vinaigrette from the Mesclun salad bag. Scatter over basil and mint leaves, pomegranate seeds and arils to garnish.