Pesto Heirloom Tomato, Chorizo & Brie Wreath
with Baby Broccoli & Honey-Lemon Dressing
Deck the halls (and the table) with this delicious salad wreath! Creamy Brie, sweet heirloom tomatoes, bacon and crisp asparagus are beautifully arranged and finished with fragrant basil pesto and a zesty honey-lemon dressing. It's the easiest, most elegant way to serve festive cheer.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Double Cream Brie
(Contains: Milk;)
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
2
Heirloom Tomato
1
Lemon
2 packet
Spinach & Rocket Mix
1
Baby Broccoli
250 g
Mild Chorizo
(Contains: Soy, May contain traces of allergens, Milk, Sulphites;)
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
Cooking Steps
- Thinly slice heirloom tomatoes lengthways.
- Trim asparagus and cut into thirds.
- Halve lemon.
- Thinly slice brie into strips.
- Add asparagus and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave asparagus on high until just tender, 2-3 minutes.
- Drain asparagus, then return to the bowl and allow to cool slightly.
- While asparagus is steaming, roughly chop mild chorizo. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo until golden, 4-6 minutes.
- In a small bowl, squeeze the whole lemon, add the honey and a generous drizzle of olive oil. Stir to combine. Season.
- On a serving plate or platter, place the bowl with the dressing in the centre.
- Carefully arrange the spinach & rocket mix around the bowl so that it resembles a wreath.
- Arrange tomato, asparagus, brie slices and chorizo on top of the salad.
- Dollop over basil pesto and sprinkle over flaked almonds to serve. Enjoy!
