Radish and Pomegranate Salad

Name: Radish and Pomegranate Salad
Yield: Serves 4
Ingredients: 1 small kohlrabi, peeled, cut in half and thinly sliced; 150–200 g long white daikon (mooli) or black radish, thinly sliced; 3 tablespoons pomegranate seeds; 1 bunch of mint, finely shredded; 2 tablespoons pomegranate molasses; 1 tablespoon Forum Cabernet Sauvignon vinegar, or a good-quality aged red wine vinegar with a pinch of sugar; 4 tablespoons extra virgin olive oil; 1 golden beetroot, peeled and very thinly sliced (optional); 5 red radishes, sliced into very thin rounds; freshly squeezed juice of 1 large pomegranate

Preparation info

Serves
4

Difficulty
Easy

Appears in

Morito

By Samantha Clark and Samuel Clark

Published 2014

About

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.

Ingredients

Pomegranate Dressing

freshly squeezed juice of 1 large pomegranate
1 tablespoon Forum Cabernet Sauvignon vin

Gluten-free
Vegan

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 rad