Isn't it hard to believe that it's that time of the year already?! These salad options are a great way to keep Christmas lunch nutritious. They're easy to prepare and can be made a day or two in advance to help stay one step ahead with the food preparations, giving us more quality time on the day to spend with loved ones.
Preheat oven to 180 degrees Celsius.
Spread the pecans out on a lined baking tray. Cook for 10 mins or until they begin to brown. Remove and set aside to cool.
Place all of the Green Crunch Salad ingredients apart from the goats cheese in a big bowl and mix well.
Top with the goats cheese and toasted pecans.
Cover and place in the refrigerator.
Combine all dressing ingredients in a small bowl. Mix well. Drizzle over the salad when it is ready to serve.
Preheat oven to 180 degrees Celsius.
Place the slices of prosciutto on a baking tray and cook for approximately 5-10 minutes or until it starts to crisp. Remove and roughly chop and set aside.
Place all of the broccoli salad ingredients (apart from the mayonnaise, salt and pepper) in a bowl. Mix well.
Add the mayonnaise and season with salt and pepper. Mix again.
Cover and place in the refrigerator.
Preheat oven to 180 degrees Celsius.
Spread the pine nuts across a lined baking tray. Bake for 10 minutes or until the pine nuts begin to brown. Remove and cool.
Slice the haloumi. Either cook the Haloumi in an air-fryer at 200 degrees Celsius for 7 minutes on each side or until it begins to brown. Otherwise, fry over a medium heat in a frypan with a little oil or butter on both sides until they begin to brown. Remove and cool.
Fill a pot of water to 1/4 of the way and bring to a boil. Place the green beans in a steamer over the pot while the water continues to boil for 1 minute. Remove and cool.
Place all ingredients in a large bowl and season with salt and pepper and a good squeeze of lemon.
Cover and refrigerate.
Remove the sides from the refrigerator 15 minutes before serving. Season with extra salt and pepper if needed.
6 servings
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