Organic baby leaf salad
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 50 g walnuts, toasted
- sea salt and freshly ground black pepper, to taste
- 1 lemon, zested and juiced
- 4 tbsp extra virgin olive oil
- 60 g Woolworths fresh baby herb leaves
- 125 g Woolworths spelt, warmed
- 100 g rhubarb, sliced with a vegetable peeler
- 200 g Woolworths organic baby leaves
- 200 g Romanesco broccoli
- a pinch salt
- 1/2 cup Brown spirit vinegar
- 30 g Woolworths organic brown sugar
- 65 ml water
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the pickled Romanesco, heat the water, sugar, vinegar and salt until dissolved. Allow to cool.
- Break the Romanesco into pieces, place in a bowl and pour over the vinegar. Allow to cool.
- To assemble, place the baby leaf salad, rhubarb and spelt in a bowl and toss with half the dressing.
- Pile the salad onto a platter and stud with the pickled Romanesco.
- Scatter with the microleaf salad and walnuts and drizzle over the remaining dressing.
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