Side Servings
Cherry pistachio salsa salad
4
Easy
15 minutes“Zesty, nutty, sweet and sour – this delicious, easy-to-make cherry salsa combines perfectly with crisp fennel shavings and creamy buffalo mozzarella to create a perfect summer starter.” – Abigail Donnelly
Wine/Spirit Pairing
Allure Low-Alcohol Sparkling Wine
Ingredients
Method
- 400 g cherries, stoned
- 1 fennel bulb, shaved
- 1–2 Woolworths buffalo mozzarella balls For the dressing, mix:
- 4 T red wine vinegar
- ¼ cup Woolworths ClemenGold juice
- 2 T lime juice
- 3 T extra virgin olive oil
- 2 T maple syrup For the salsa, mix:
- 100 g shelled pistachios, chopped
- 20 g Italian parsley, chopped
- 20 g dill, chopped
- 12 capers, chopped
- 1 t lemon zest
- salt, to taste
Method
Ingredients
Spoon the cherries onto a platter and add the fennel and burrata. Spoon over the salsa and drizzle with the dressing.
Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones and Biance Strydom
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