Wick Nixon from Wicked Wellbeing is all about ‘Healthy Eating Made Easy’. She’s a mother of 3 young children, an author, speaker and a

passionate foodie. In this edition, Wick shares her favourite Christmas salads which are all using seasonal ingredients –either perfect for Christmas Day or for that BBQ that you’re needing new inspiration for. For more fabulous recipes from Wick, head to www.wickedwellbeing.com and check out her ‘Mother & Daughter’ and ‘Mother & Son’ cooking workshops coming up too!

Beetroot, Fennel & Carrot Salad

4 medium beetroot, peeled and grated 3 medium carrots, peeled and grated 1 1⁄2 c red cabbage, finely sliced
1 fennel bulb, nely sliced

1⁄2 c fresh mint, finely chopped 1⁄4 c currants
1⁄4 c sun ower seeds
1⁄4 c pumpkin seeds


2 T pomegranate molasses 2 T balsamic vinegar
3 T lemon juice
1 T maple syrup

Lightly toast the sun flower and pumpkin seeds in a small pan over a low heat until they start popping, shaking occasionally. Allow to cool.
In a large serving bowl, combine the beetroot, carrot, red cabbage, fennel, mint and currants.

Combine the dressing ingredients in a small container and shake to combine.
Just before serving, drizzle the dressing over the top of the salad and sprinkle with the seeds. Serves 8-10.

Watermelon, Feta & Almond Salad

1 small watermelon, seeded & cut into small cubes
150gm feta, cut into small cubes (use goats feta if dairy free) 1⁄4 c almonds, lightly toasted & cooled
a large handful of coriander, roughly chopped
a large handful of mint, roughly chopped
1 spring onion, finely chopped
1⁄4 t salt
freshly ground black pepper


2 T lime juice
1 T sh sauce
2 cloves garlic, finely chopped 1 T pure maple syrup

Carefully toss the melon, feta and almonds together in a serving bowl and season with salt and pepper.
Whisk the dressing ingredients together in a shaker container or jar, season to taste. Just before serving, pour over the salad. Garnish with the herbs and spring onions.

Grilled Fennel, Walnut, Lentil & Pomegranate Salad
1 T oil
1 large red onion, 1⁄2 finely sliced, 1⁄2 finely diced

2 cloves garlic, finely chopped
1 t ginger, finely chopped
200g puy lentils (or known as french

green lentils)
2 T soy sauce (use gluten free if necessary)

3 medium fennel bulbs, cut into 6 wedges
1⁄2 c walnuts

1⁄2 c fresh basil, finely chopped seeds of 1⁄2 pomegranate parsley to garnish


3⁄4 c natural yoghurt
2 T pomegranate molasses

1 T balsamic vinegar
zest of 1 lemon
1 T lemon juice
1⁄4 t salt

Heat 1⁄2 T oil in a large pot, add the 1⁄2 diced onion, garlic and ginger and cook for 3-4 minutes until soft. Add the puy lentils, soy sauce and enough water to cover by 1 cm. Cover with a lid, bring to the boil and cook for 20-25 minutes until al dente. Carefully drain off any excess liquid. Set aside to cool.
Lightly toast the walnuts in a small pan over a low heat until slightly browned. Set aside to cool.

Grill or barbecue the fennel wedges over a medium heat for approximately 10 minutes until tender. Set aside.
Heat the remaining 1⁄2 T oil in a small pan, add the sliced onion and cook until soft, 3-4 minutes. Stir into the lentil mixture.
For the dressing, whisk together the yoghurt, pomegranate molasses, vinegar, lemon juice and zest, and salt and pepper. Refrigerate.
To serve, place the lentil mixture on the platter first, lay the fennel over the top, scatter with pomegranate seeds, basil and walnuts. Just before serving, pour the dressing over the top and garnish with extra basil and parsley. Serves 8-10.

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