Mozzarella, Salted Liquorice Macadamias, Pickled Rhubarb, Pomegranate Molasses Roast Red Onion and Dandelion Salad

Name: Mozzarella, Salted Liquorice Macadamias, Pickled Rhubarb, Pomegranate Molasses Roast Red Onion and Dandelion Salad
Yield: Serves 4
Ingredients: 2 tsp flaked sea salt; 500 g forced rhubarb, washed, tope and tailed, split lengthways and cut in to 3cm batons; 200 g macadamias; 1 tbsp Szechuan peppercorns, ground; 1 thumb ginger, peeled and sliced; ½ liquorice juice stick; 2 tbsp pomegranate molasses; 3 bunches dandelion, washed and picked; 6 balls mozzarella, each torn in to 3; 120 ml extra virgin olive oil; ¾ tsp liquorice paste; 3 red onions, peeled and cut in to eighths lengthways; 1 red chilli, halved lengthways; 400 ml rice wine vinegar; Salt and pepper; 1 tsp flaked sea salt; 250 g demerera sugar; 50 ml extra virgin olive oil; 80 ml sherry vinegar; 700 ml water; 2 tonka beans, ground; 1 tbsp water; 3 tbsp pomegranate molasses

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Salted Liquorice Macadamias

200 g macadamias
½ liquorice juice stick
1

Vegetarian

Method

Salted Liquorice Macadamias

Blitz the juice stick in a spice grinder with the salt.
Sprinkle liberally over the macadamias with the water.
Toss to coat then bake at 150°C for 10 minutes or so until golden.
Cool, coarsely crush and store in an airtight container until ready to serve.