[cooked-sharing]
150 g rocket
300 g baby spinach
1 ½ apples, Fuji or other red apple
½ red onion
2 cups pomegranate seeds
½ cup feta cheese
½ cup toasted pecans or nuts of your choice (see note for how to pre treat)
¾ cup extra virgin olive oil
½ cup balsamic vinegar
2 tsp honey
salt and pepper
Ginger Oil
1
Combine olive oil, 1 teaspoon Ginger Oil, balsamic vinegar, honey, salt and pepper in a small bowl. whisk and set aside.
2
Slice the red onion and coat with Ginger Oil.
3
Slice the apple.
4
Arrange all of the ingredients into your serving bowl. Drizzle over dressing and toss to combine.
Pre treating nuts
5
For every 500g of nuts mix together 150ml of warm water with 1 1/4 teaspoons of Relief in a sealable container. add the nuts and stir to coat.
Allow to sit overnight so that the water penetrates the nuts.
Preheat the oven to 120℃.
Place the nuts in a single layer on oven trays and roast for 1 hour turning often so they do not burn.
Cool and store until required.
CategoryChristmas, Salads & Vegetables
Ingredients
150 g rocket
300 g baby spinach
1 ½ apples, Fuji or other red apple
½ red onion
2 cups pomegranate seeds
½ cup feta cheese
½ cup toasted pecans or nuts of your choice (see note for how to pre treat)
¾ cup extra virgin olive oil
½ cup balsamic vinegar
2 tsp honey
salt and pepper
Ginger Oil
