THE ULTIMATE FESTIVE SALAD

- METHOD -

To make the candied pecan nuts start off by preheatting the oven to 180˚C. Line a baking tray with baking paper. Then place all the ingredients in a bowl and season with the Cape Herb and Spice Roast Veggie Seasoning. Toss to coat well. Arrange in a single layer on the prepared baking tray. Bake this for 20 minutes until golden brown and sticky.

Carefully separate any pecans sticking together using two forks. Allow to cool and harden. To speed up the process carefully move them to a wire rack.

To make the vinaigrette start off by combin all the ingredients in a small bowl and season well with the Cape Herb and Spice Sprinkle Veggie Seasoning. Whisk to combine and emulsify.

(Making vinaigrette in a glass jar is also easy and convenient. Combine ingredients and shake. Store in the fridge as is.)

To assemble the salad prepare all the fresh ingredients. Then squeeze a little lemon juice over the sliced avocado to prevent browning.

Layer all of the salad ingredients on a serving platter so that every spoonful gets a little bite of each ingredient. Finish with a scattering of pomegranate rubies for festive colour.

Season everything lightly with Cape Herb and Spice Sprinkle Veggie Seasoning.

Just before serving, drizzle with the vinaigrette and enjoy!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/