Rip-rawing salads we love: Herb, pistachio and pomegranate salad
There is something special about a pomegranate. Cracking one open is like opening a treasure box of sparkling rubies. The bejewelled look pomegranates give to any dish creates a definite wow-factor, and this herb, pistachio and pomegranate salad is no exception.
This salad goes well with seafood or chicken, and especially well with turkey.
When buying/picking your salad leaves, make sure to choose some red leaves and some baby beetroot leaves which have red veins and stems. The red and green leaves tie the colour scheme together.
How to make the curly garnish:
Save one leaf form the green onions and slice it length-ways. Put these strips into a bowl of water and refrigerate for half an hour or so, or have a some chilled water ready. They will curl in the chilled water.
What you’ll need:
100g mixed salad leaves – including some red leaves
1 small bunch dill, roughly chopped
1 small bunch mint, leaves picked and torn
4 spring (green) onions
1 pomegranate, seeded
1 orange, juiced
3 tablespoons red wine vinegar
1 tablespoon honey (preferably raw)
How to make herb, pistachio and pomegranate salad:
Combine all salad ingredients and toss.
Put dressing ingredients into a jar (don’t forget to hold onto the lid!) and shake to combine.
Can’t get enough salads? Try this one: Mango chicken salad.