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

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.

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

Ingredients

Salted Liquorice Macadamias

Method

Salted Liquorice Macadamias

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