Red salad

Name: Red salad
Yield: For 6–8 as a side dish
Ingredients: 2 red (bell) peppers; 1 radicchio; 1 beetroot (beet); 4 tbsp pomegranate seeds; 3 plum tomatoes; 1 beetroot (beet); 2 tbsp red wine vinegar; 1 tsp caster (superfine) sugar; 2 tbsp sesame seeds, toasted; ½ medium-heat chilli, finely chopped, including the seeds; 3 tbsp extra virgin olive oil; 1 tsp flaky salt

Preparation info

For
6–8
as a side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This is a chunky version of a favourite salad of mine, ‘salsa rossa’, which I use to dress grilled (broiled) fish and meats. This salad is also lovely mixed into a simple risotto with lots of Parmesan.

Ingredients

2 red (bell) peppers
1 radicchio
3 plum tomatoes
1

Side dish
Gluten-free
Vegan

Method

Grill (broil) and peel the peppers (see Grilled peppers with dill) and cut them into strips.

Discard the outer leaves of the radicchio if bruised, cut into quarters lengthways, discard the white stem, then thinly shred.

Cut the tomatoes into large dice.

Peel and thinly slice the beetroot (I used a striped beet and sliced it using a mand