Pistachio and Pomegranate Salad
This is one of my favourite recipes - it is such a crowd pleaser and I love making it for friends or when I feel like something a little fancy for lunch! Pomegranate really tops off a salad for me and it works wonderfully with the peppery rocket and radishes. I sort of forgot about pistachios but have rediscovered them recently. They add a wonderful texture to the salad as well as a little protein punch.
If I don't have this salad as a main dish, I usually sear a piece of tuna to go with it, marinading it in sesame oil and tamari first. It feels like such a light and fresh meal, whilst being a far cry from boring!
Ingredients (serves 2)
70g of rocket
35g of pistachios
1 small beetroot
a handful of water cress
1 spring onion
For the dressing
2 tablespoons of tahini
2 tablespoons of olive oil
Rinse the rocket leaves and divide them between your two bowls.
Remove the seeds from the pomegranate. A great way to do this is by filling a bowl with cool water. This will stop you, your clothes and your kitchen from getting covered in juice! Cut the pomegranate in half then submerge one half under water to remove the seeds. The pith will float and the seeds will sink, making it easy to separate them before draining. Repeat with the other half.
Finely slice the spring onion and radishes.
Remove the shells from the pistachios and cut them in half lengthways.
Peel the beetroot and grate it using the regular side of a cheese grater.
Once you have prepared all off the salad ingredients you can add them to the bowls of rocket.
Prepare the dressing by combing the lemon juice, tahini and olive oil and mixing well.