20 mins
20 mins
Ingredients
For the salad:
300-400g Specially Selected Pork, Sage, Apple and Clementine Stuffing mix
2 carrots, peeled and cut into batons (I used a mixture of orange and purple carrots)
2 parsnips, peeled and cut into batons
1 bag mixed winter leaf salad
80g vac-packed chestnuts
50g pomegranate seeds
1 tablespoon vegetable oil
For the dressing:
3 tablespoons extra virgin olive oil
Juice of 1 large / 2 small clementines
Juice of 1/2 lemon
1 teaspoon red wine vinegar
1 teaspoon runny honey (or to taste)
1 teaspoon pomegranate molasses
Salt & pepper to taste
Cooking Method