Serves 10 – 12 persons.
What you need:
500g Assorted salad greens
400g Mini gem squash, quartered, steamed
1 Yellow pepper, cut julienne (optional)
1 Red pepper, cut julienne (optional)
200g Sugar snap peas, blanched
90g Spring onions
2 Avocado pears
500g Roma tomatoes, sliced
1 Red onion, sliced, refreshed
4 Oranges, segmented
50g Pine nuts, toasted
4 Carrots, julienne, blanched
1kg Baby potatoes, boiled
50g Pecans, salted, toasted
100g Haloumi, cut into fingerlings
1 Small bunch asparagus spears
Fresh garden herbs to garnish
Dressing
125ml Extra virgin olive oil
125ml Orange juice
62ml Pineapple vinegar
Salt & freshly ground black pepper
25ml Forest Gold Manuka Honey
45ml Torn basil
30ml Chopped mint
30 Chopped chives
2 Cloves crushed garlic
The process:
Assemble salad. Place olive oil in food processor, turn processor on, slowly pour in orange juice, vinegar, Forest Gold Manuka Honey, season to taste with garlic, salt and freshly ground black pepper. Finally stir in herbs. When the potatoes are cooked, cut into quarters and toss in one third of the dressing, reserving the balance for final service.
