Raspberry salad wreath

Raspberry salad wreath

Jazz up your festive table with this show-stopping raspberry salad wreath!

Raspberry salad wreath

Serves: 4 - 6
Cooking Time: 20 mins

Ingredients

  • 3 handfuls microherbs
  • 320g raspberries
  • 2 large carrots, peeled and shaved into ribbons using a vegetable peeler
  • handful baby radishes, some halved and others left whole
  • 200g prosciutto, torn and twirled
  • 2 celery sticks, shaved into ribbons using a vegetable peeler
  • 100g goat’s cheese, broken into chunks (we used Belnori Chèvre encased in ash)
  • balsamic reduction, to drizzle

Instructions

1

Arrange all of the salad ingredients on a large, round serving platter in a wreath formation and drizzle with the balsamic reduction.

Did you know?

Raspberries will not continue to ripen once picked. Fresh raspberries do not have a long shelf life and can be stored in the fridge for about 5 days – or frozen for a sundowner or smoothie delight.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

 

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