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Whole-wheat and pumpkin salad with gremolata dressing

1 hour, 30 minutes

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Salad in a jar

Salad in a jar

By Sue Lund of Newstead Estate

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 x 100 g log of goat\'s cheese
1 T double-thick cream
40 g rocket or baby salad leaves
1 - 2 apples, cored and very finely sliced
2 celery sticks, scraped and very finely diced
a handful pine nuts, toasted
1 x 35 g punnet microgreens (beetroot and other microsalad leaves)

For the dressing, mix

1 ½ T sunflower oil
1 ½ T oliv eoil
1 T white wine vinegar
½ T honey
5 fresh mint leaves, finely chopped

Method

Mix the goat’s cheese with the double-thick cream to create a mixture with a thick, firm consistency. Roll into small balls and chill.

Layer the salad leaves, apple, celery and pine nuts in clean jars or glasses.

Roll the goat’s cheese balls in the microgreens and place on top of the salads.

Pour over the dressing and serve immediately.

Harissa-rubbed chicken with heirloom tomato salad

Stone fruit burrata salad

Chocolate mousse breakfast dessert

Chocolate drizzle icing

Whole-wheat and pumpkin salad with gremolata dressing

Irish coffee

Green bean salad with red vinaigrette

Prickly pear and pomegranate salad

Chickpea and roast pepper salad

Chilled mango and cucumber salad

Caprese pizza

Easy banana ice cream

Roast strawberry coconut ice cream

Potted asparagus and cheese quiche

Salad in a jar

Salad in a jar

Ingredients

Method