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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


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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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.

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