Christmas tree garlic bread
Each piece of this pull-apart bread has a melted mozarella centre. Brushed with garlic butter and served with a tomato dipping sauce, this will be a hit at any Christmas party buffet table
Orange, fennel & wild rice salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 12
Skip to ingredients
- 500g carrots(we used purple and orange), peeled, halved and cut into short batons
- 1 tbsp olive oil
- 100g mixed basmati & wild rice
- 75g puy lentils
- 3 oranges
- large fennel bulbquartered, core removed, thinly sliced
- 1 red onionhalved and thinly sliced
- 200g seedless red grapeshalved
- 100g pecanschopped
- large handful of parsleychopped
- large handful of mintchopped
For the dressing
- 2 tbsp Dijon mustard
- 1 lemonzested and juiced
- 4 tbsp olive oil
- 1 tbsp maple syrup
Nutrition: per serving (8)
- kcal332
- fat17g
- saturates2g
- carbs34g
- sugars17g
- fibre8g
- protein7g
- salt0.6g
Method
step 1
Heat the oven to 200C/180C fan/gas 6, or if using an air fryer heat it to 190C. Toss the carrots, oil and some seasoning on a large baking tray. Cook for 25-30 mins until tender. While the carrots cook, fill 2 large pans with salted water and bring to the boil. Add the rice to one pan and the lentils to the other. Cook following pack instructions, or until just cooked, then drain and set aside to cool.
step 2
Zest the oranges over a large bowl. Cut away the peel and pith, then cut along each piece of membrane to remove the segments, catching any juices in the bowl. Set the segments aside. Add the ingredients for the dressing to the orange zest and juice, season and whisk.
step 3
When the carrots have cooled a little, add to the dressing with the remaining salad ingredients, including the cooked rice, lentils and orange segments. Toss together and serve on a big platter.
