Take a salad
The Australian Women's Weekly Food|Issue 77 2021
Christmas is about caring and sharing – not just presents, but lovingly prepared food like our ‘travelling salads’.

Tomato, basil & pine nut salad

PREP + COOK TIME 30 MINUTES SERVES 8

1kg mixed tomatoes

¼ cup lightly packed small fresh basil leaves

BASIL & PINE NUT DRESSING

½ cup firmly packed fresh basil leaves

¼ cup (40g) pine nuts, roasted

1 clove garlic, quartered

½ cup (80ml) olive oil

1½ teaspoons red wine vinegar

1 Make basil and pine nut dressing.

2 Roughly chop or halve tomatoes, combine in a serving bowl; season. Drizzle with dressing; sprinkle with basil leaves.

BASIL & PINE NUT DRESSING Blend or process basil, nuts and garlic until chopped coarsely. With motor operating, gradually add oil; process until chopped finely. Stir in vinegar.

Chickpea, green chilli & walnut salad

PREP TIME 20 MINUTES SERVES 8

2 x 400g cans chickpeas, drained, rinsed

1 cup coarsely chopped fresh flat-leaf parsley

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