In Recipes



Pomegranate Vinaigrette

¼ cup pomegranate juice

2 tbsp white wine vinegar

2 tbsp honey

¼ cup olive oil

Salt to taste

½ cup pomegranate seeds

Candied Walnuts

1/3 cup brown sugar

1/3 cup water

¼ tsp salt

1/8 tsp cayenne pepper

2 cups roasted walnuts

Christmas Salad

250g button mushrooms, sliced

4 large portobello mushrooms, sliced

4 small red beets, peeled and quartered

4 small golden beets, peeled and quartered

Olive oil for roasting

Salt to season

1 bag of mixed salad leaves

1 bag of rocket

3 radishes, peeled and thinly sliced

1 wedge blue cheese, crumbled

Black pepper to taste


Pomegranate Vinaigrette

  1. Mix all the ingredients together, season with salt and pepper and set aside.

Candied Walnuts

  1. Line a baking tray with foil.
  2. Combine the brown sugar, water, salt, and cayenne pepper in a large sauté pan over high heat. Bring to a boil. Reduce the heat to medium and let the mixture cook for a 5 minutes, until slightly reduced.
  3. Add the walnuts and stir to fully coat. Spread the walnuts out onto the baking tray and allow to cool
  4. Once cooled break into small bite sized chunks

Christmas Salad

  1. Preheat the oven to 180° Toss the beets with a light drizzle of olive oil and roast of 35 minutes or until cooked. Set aside and cool.
  2. Pan fry the mushrooms in a little olive oil until golden, set aside to cool.
  3. Combine the lettuce, rocket and radishes in a large bowl. Add all of the cooled, roasted vegetables and toss the salad with the vinaigrette. Season with salt and pepper.
  4. Plate the salad on a large platter and garnish with the candied walnuts and crumbled blue cheese.
  5. Season with cracked pepper and serve.

Kimberley Wood is a qualified chef and established food stylist specialising in videography, stills and recipe development.  @kimberly_wood_food_stylist

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