Hello to you all,
While our friends and family in the Northern Hemisphere may be cosying up around the fire after feasting on a traditional Christmas lunch, here in South Africa, the sun beats down and we look for a spot of shade and a cool pool in which to dip our toes. That’s why we’ve chosen to serve our roast turkey with a refreshing, colourful salad. We think it pairs so well with the traditional roast bird.
This salad also has hints of Christmas flavour (look out for the hazelnuts and pomegranates…. oh and a dash of pesto, of course). Please do give it a try – it’s simply summer in a bowl.
With love from us at the Palace,
You will need
For the salad:
800 g mix of green beans, mange tout, sugar snap peas, fresh peas*
50 g hazelnuts
100 g pomegranate jewels
Zest from 1 lemon
For the dressing:
125 ml olive oil
3 Tbsp Pesto Princess Lemon & Basil Pesto
1 Tbsp sugar
3 Tbsp fresh lemon juice
*if you cannot find fresh peas, substitute with frozen ones, boiled for 2 minutes and refreshed in ice water.
1. Place all the greens in a large dish and cover with boiling water. Place a dish cloth on top and let it stand while you prepare a separate bowl filled half with ice and half with water.
2. Once the greens start turning a bright colour, strain them and toss them directly into the iced water – this will help retain their colour and crunch.
3. Preheat the oven to 180°C and place the hazelnuts on an oven tray. Pop them in the oven for 3-5 minute increments, checking and turning until they are golden brown. You can also pan-fry them in a dry pan, but will get a more even colour if you oven roast the nuts. Once roasted, remove and let them chill slightly before chopping into chunks.
4. For the dressing, combine the ingredients and whisk until emulsified.
5. Drain the chilled greens and place in a large serving dish, cover with dressing and toss to coat evenly. Sprinkle the pomegranates and hazelnuts generously over the greens and finish with some fresh lemon zest and salt.
Serve this bright, bold beauty with our Christmas Feast or keep it up your sleeve to delight your friends when you’re invited over for a braai.
Recipe and food styling by Michelle Parkin.