3 Easy-To-Prepare Sides for a Stress-Free Christmas Day

Christmas Sides

Treat your guests to these fresh and flavoursome dishes.

Spiced Roast Carrots with Tahini Yoghurt

Serves 6-8

Preheat oven to 200°C fan-forced. Toss 3 thinly sliced carrots and 2 bunches trimmed Dutch carrots in a roasting pan with 2 tbsp David Jones Australian Extra Virgin Olive Oil, 1 tsp David Jones Ground Cumin, 1 tsp David Jones Ground Coriander and the finely grated rind of ½ an orange and ½ a lemon. Season to taste. Roast for 25-30 mins or until golden brown and just tender. Drizzle with the juice of 1 orange and 1½ tbsp red wine vinegar. Return to oven and roast for a further 5 mins. Stir ¾ cup (210g) natural yoghurt¼ cup (70g) tahini, 1 finely chopped garlic clove and the juice of 1 lemon in a small bowl to combine. Season to taste. To serve, spread the tahini yoghurt on a serving platter. Top with the carrot mixture. Drizzle with pan juices. Sprinkle with mint leaves, flat-leaf parsley leaves, toasted sunflower seeds and dukkah.

Peach and Tomato Salad with Burrata 

Serves 6-8

Place 1/3 cup (80ml) David Jones Australian Extra Virgin Olive Oil, ½ cup mint leaves, ½ cup wild rocket leaves, 1 finely chopped garlic clove and the juice of ½ a lemon in a blender and blend until smooth. Season to taste. Cut 6 ripe tomatoes into wedges. Arrange tomato wedges on a serving platter with 3 sliced peaches, 200g sliced mixed cherry tomatoes and ½ thinly sliced red onion. Top with 3 burrata. Drizzle with a little balsamic vinegar and extra virgin olive oil. Season to taste. Drizzle with the mint dressing. Sprinkle with basil leaves and extra mint leaves to serve. 

Broccoli and Kale Caesar Slaw

Serves 6-8

Preheat oven to 200°C fan-forced. Remove the crusts from ½ loaf sourdough bread. Discard crusts or set aside for another use. Tear remaining bread into bite-sized pieces and place in a roasting pan with 2½ tbsp David Jones Australian Extra Virgin Olive Oil and 1 finely chopped garlic clove. Toss to combine. Season to taste. Bake for 10-12 mins or until golden brown. Set aside to cool. Whisk 1 tbsp white wine vinegar, 2 tsp Dijon mustard, 2 finely chopped anchovies, 1 finely chopped garlic clove and the finely grated rind and juice of 1 lemon in a medium bowl to combine. Add 2/3 cup (160ml) David Jones Australian Extra Virgin Olive Oil and ¼ cup (20g) finely grated parmesan and whisk to combine. Season to taste. Combine ½ bag David Jones Shredded Kale in a large bowl with ¼ small shredded white cabbage and ½ thinly sliced red onion. Shave 1 head of broccoli on a mandolin and add to the kale mixture in the bowl. Drizzle with the mustard dressing to taste. Gently toss to combine. Sprinkle with the garlic croutons and 2/3 cup each of mint leaves and flat-leaf parsley leaves to serve. 

TIP 
Cooled garlic croutons can be stored in an airtight container for up to 1 day.

Looking for ideas for your main? This meat-free option will impress vegetarians and omnivores alike.