Gold oak-smoked trout salad wreath

Using a vegetable peeler, shave the celery and cucumber into ribbons, then place in iced water to curl.

Once the celery has curled, drain and transfer to a large serving platter and arrange in a circle with the cucumber ribbons to resemble a wreath.

Add the micro vegetables and radish and top with the gold trout. Garnish with microgreens and drizzle over the dressing.

Chef's note: “Favourite salads can be found on most Christmas menus in South Africa but it’s possible to make almost any one extraordinary by presenting it as a festive wreath. For this version, the hint of sparkle from the Woolies gold trout adds something truly special.”