Ingredients:
1 pack West Peak Meats Cervelat salami
1 pack West Peak Meats Gypsy ham
1 pack West Peak Meats Pepper ham
Rocket leaves
Rosemary sprigs
Baby carrots, cut lengthwise into 3 pieces
Feta, cut into blocks
Cocktail tomatoes, halved
How to make your wreath:
Arrange 6 rosemary sprigs in a circle to form the wreath shape. Each sprig should be about 7cm in length.
Take 4 -5 rocket leaves, roll them into small balls by hand and place them next to each rosemary sprig to fill out the circle.
Fold slices of salami to form a rose shape and secure them with a toothpick.
(Refer to this link to see how to roll a salami rose: https://westpeakmeats.co.za/westpeak-recipes/salami-rose-christmas-tree/). Add half a cocktail tomato to one end of the toothpick and a cheese block to the other. Repeat to make 4 – 6 salami rose sticks, depending on the size of your plate.
Take slices of gypsy and pepper ham. Fold each slice in half lengthwise, then fold it over again to create a layered roll. Arrange 3 – 4 rolls of each type of ham around the wreath, placing them next to the salami roses.
Arrange carrot sticks next to the salami roses for a pop of colour.
Drizzle balsamic glaze over the vegetables and meats or place with a small bowl of sweet chilli sauce in the centre for dipping.
This wreath is all about presentation, so have fun making it!