Radish and Pomegranate Salad
This pretty, peppery salad gives sweetness to your table and is excellent alongside fish, chicken or a rich vegetable dish. We slice the vegetables on a mandoline, as the thinner they are, the better they absorb the dressing.
|freshly squeezed juice of 1 large pomegranate|
|1 tbsp||Forum Cabernet Sauvignon vinegar or a good-quality aged red wine vinegar with a pinch of sugar|
|2 tbsp||pomegranate molasses|
|4 tbsp||extra virgin olive oil|
|150-200g||long white daikon (mooli) or black radish, thinly sliced|
|5||red radishes, sliced into very thin rounds|
|1||golden beetroot, peeled and very thinly sliced|
|1||small kohlrabi, peeled, cut in half and thinly sliced|
|1||bunch of mint, finely shredded|
|3 tbsp||pomegranate seeds|
To make the fresh pomegranate juice, cut the pomegranate in half and take out the seeds, discarding any bitter skin or white pith. Put the seeds in a sieve and press them with the back of spoon to extract all the juice, discarding any skin or hard seeds. Put all the dressing ingredients into a jam jar with a lid, season with salt and pepper and shake well.
To make the salad, put the radishes, beetroot, if using, and kohlrabi in a bowl, add the mint and pomegranate seeds and pour over the dressing. Mix everything together and serve immediately.