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Radish and Pomegranate Salad

Gorgeous for accompanying fish, chicken or a vegetarian dishes, this vibrant salad recipe mixes crunchy radish with sweet pomegranate seeds and cooling mint.

From the book

Samuel & Samantha Clark

Introduction

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.

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Ingredients

POMEGRANATE 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
SALAD
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

Method

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.

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