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


Preparation info

  • Serves


    • Difficulty


Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About


Salted Liquorice Macadamias

  • 200 g macadamias
  • ½ liquorice juice stick
  • 1 tsp flaked sea salt
  • 1 tbsp water


    Salted Liquorice Macadamias

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

    Pomegranate Molasses Roast Red Onion

    1. Toss all ingredients together in a bowl then tip in to a parchment lined roasting dish, cover with foil and bake for 30 minutes at 180°C.
    2. Remove the foil, mix well and continue to roast for another 5 minutes or so until the onion is tender and beginning to caramelise.
    3. Cool and refrigerate until ready to serve.

    Pickled Rhubarbs

    1. Put the vinegar, water, demerera sugar, salt, tonka beans, peppercorns, ginger and chilli into a pot and bring to the boil.
    2. Simmer for a minute or two then add the rhubarb.
    3. Take off the heat, cover with a lid and leave to cool. Refrigerate until ready to use.


    Whisk all ingredients together and season to taste.