• 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

     

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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