December 4, 2017

It’s December! Here’s a surprisingly easy one for the Christmas table – my take on the ever-popular pavlova wreath doing the rounds this season. Mum is obsessed with growing new potatoes each season just in time for Christmas, she slathers them in butter with fresh mint and they’re devoured within the blink of an eye. For whatever reason I’m just not a fan of boiled potatoes and usually steer clear of potato salads for this reason (I know I’m in the minority). Here I’ve created a roast potato salad bundled with fresh asparagus and generous hunks of smoked salmon (Smokehouse white warehou works well too) finished off with a festive smattering of pistachio nuts and pomegranate seeds.
Although it all looks a bit fancy, it’s fairly simple, just arrange all the ingredients around a plate, centred on a large round platter, then remove the plate once finished. Of course feel free to serve in a bowl, it’ll still taste great. Enjoy x

Serves 4-6

Potato Salad
1kg baby red potatoes, cleaned & halved
2 tbsp olive oil, plus extra for drizzling
1 tsp dried mixed herbs
Sea salt and pepper
1/4 cup thick Greek yoghurt
1/4 cup whole-egg mayonnaise
Juice of a lemon

To assemble
3 cups salad greens – I used rocket for it’s festive curly leaves
1 bunch asparagus, just cooked and each stalk chopped into 3
200g smoked salmon (or smoked warehou), flaked with a fork
1/2 red onion, thinly sliced
1 cup micro herbs
1/2 cup pistachio nuts, shelled and chopped
1 pomegranate, seeds only

Preheat oven to 200°C. Place potatoes in a bowl and add oil, mixed herbs and salt and pepper. Toss to combine. Transfer to a roasting pan.
Roast, turning potato halfway through cooking for 35 to 40 minutes or until golden and tender. Set aside for 20 minutes to cool.
Meanwhile, mix yoghurt, mayonnaise and juice of half a lemon together, season with a pinch of salt and set aside.

To assemble, grab a large serving platter and place a plate in the centre to guide you to create the wreath.
Lay salad greens going the entire way around the centre plate and right to the edges of your platter. Layer with cooled potatoes, asparagus, salmon, red onion, micro herbs, pistachio nuts and pomegranate seeds. Add small dollops of Greek yoghurt sauce the entire way around. Just before serving, squeeze lemon juice and add a drizzle of olive oil around the salad.


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