A generous, summery salad for the Christmas table. Fresh, colourful and full of Mediterranean flavour, it’s made for long lunches, easy entertaining and sharing with family and friends. A satisfying vegetarian option for the festive spread, with everything you need in the kit, including a simple recipe.

The kit makes one generous salad for a gathering, or you can divide the ingredients to make two smaller salads for entertaining across the holiday season.

The kit includes:
Zucchini & Zucchini Flowers
Roza's Traditional Pesto
Meredith Dairy Marinated Goat Cheese
Rustichella Fregola Sarda Pasta
La Boqueria Butter Beans
Pine Nuts
Pink Salt
Olive Oil 100mL
Salad Recipe

Instructions

1. Bring a saucepan of salted water to the boil. Cook the fregola according to the packet instructions, then drain well.

2. While the fregola cooks, toast the pine nuts in a dry frying pan over medium heat until lightly golden. Set aside.

3. Slice the zucchini. Heat a little olive oil in the pan and cook the zucchini until tender and lightly golden. Season with pink salt.

4. Drain and rinse the butter beans. Gently rinse the zucchini flowers and pat dry.

5. Toss the warm fregola with the pesto, adding a little olive oil to loosen it if needed. Fold through the butter beans and zucchini.

6. Transfer to a serving platter. Finish with the marinated goat cheese, zucchini flowers and toasted pine nuts. Serve warm or at room temperature.