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Raspberry salad wreath

Name: Raspberry salad wreath
Cook time: 20 min
Yield: 4 - 6
Ingredients: 3 handfuls microherbs; 320g raspberries; 2 large carrots, peeled and shaved into ribbons using a vegetable peeler; handful baby radishes, some halved and others left whole; 200g prosciutto, torn and twirled; 2 celery sticks, shaved into ribbons using a vegetable peeler; 100g goat’s cheese, broken into chunks (we used Belnori Chèvre encased in ash); balsamic reduction, to drizzle

November 21, 2016 (Last Updated: November 30, 2016)

Jazz up your festive table with this show-stopping raspberry salad wreath!

Print Recipe

Raspberry salad wreath

Serves: 4 - 6

Cooking Time: 20 mins

Ingredients

3 handfuls microherbs
320g raspberries
2 large carrots, peeled and shaved into ribbons using a vegetable peeler
handful baby radishes, some halved and others left whole
200g prosciutto, torn and twirled
2 celery sticks, shaved into ribbons using a vegetable peeler
100g goat’s cheese, broken into chunks (we used Belnori Chèvre encased in ash)
balsamic reduction, to drizzle

Instructions

Arrange all of the salad ingredients on a large, round serving platter in a wreath formation and drizzle with the balsamic reduction.

Did you know?

Raspberries will not continue to ripen once picked. Fresh raspberries do not have a long shelf life and can be stored in the fridge for about 5 days – or frozen for a sundowner or smoothie delight.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart