Christmas WITH MEKHALA
We are great fans of Mekhala, the brand behind this issue’s awesome Christmas Recipes. Each recipe has been carefully prepared and curated by Daphne and Diane from this delicious company. Their products are easy to use, affordable, vegan and organic, all at the same time. You can buy the products listed here from their website, Phoon Huat (Redman), Isetan Grocers and even amazon! For more information, visit their website. www.mekhalaliving.com
ROMAINE, POMEGRANATE, AND CARAMELIZED PARSNIP SALAD Ingredients Head romaine lettuce, leaves only – sliced into thirds 1/2 Pomegranate, deseeded 1 Medium parsnip, cut into 1cm-thick, 3cm-long matchsticks 1 Tbsp. Olive oil 1-2 tsp Maple syrup or honey 3-4 Tbsp Mekhala Pumpkin Black Pepper Dressing 50g Feta cheese Small handful walnuts, toasted Mekhala Himalayan Pink Salt Method Toss parsnip sticks in olive oil, maple syrup or honey and Mekhala Himalayan Pink Salt. Roast in a 190°C oven until golden and crispy on the outside, and tender on the inside – about 20min. Set aside to cool. Toss parsnip and romaine with Mekhala Pumpkin Dressing. Top with feta, walnuts and pomegranate, and serve! Serves 4
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