• This effortless show-stopper festive salad wreath boasts salty salmon, which pairs perfectly with the sweetness of the balsamic glaze and a balanced texture of artichokes and creamy mozzarella. You can have this delicious festive salad wreath for a holiday brunch or as a stylish side. Celebrate the holidays by sharing it with your loved ones.

    Recipe with Thulisa Martins

    Festive salad wreath

    Serves: 6
    Cooking Time: 45 mins

    Ingredients

    • 6 fresh artichokes
    • 30ml (2 tbsp) extra virgin olive oil
    • 7 baby brinjals, halved
    • 200g Norwegian smoked salmon
    • 200g fresh mozzarella balls, torn into bite-size pieces
    • 250g cherry tomatoes, halved
    • 50ml balsamic glaze
    • Himalayan pink salt, to taste

    Instructions

    1

    Prepare the artichokes by slicing them in half and removing the chokes and hair from the hearts. Trim the tips off each leaf using a pair of scissors. Boil the leaves, covered with water, in a medium saucepan until soft, 30 minutes. Immerse the leaves in ice water to refresh.

    2

    Drizzle the olive oil over the aubergine and chargrill, cut side down, over high heat for 15 minutes, turning halfway. Set aside to cool.

    3

    Arrange all the prepared ingredients in a wreath shape on a large wooden board or platter. Drizzle with the balsamic glaze and season to taste.

    Notes

    Cook’s tips: The aubergines can be grilled the day before serving and refrigerated in an airtight container. The festive salad wreath looks spectacular on the Christmas table and is super-easy to make.

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