Pomegranate and radicchio salad

Stefano celebrates pomegranate, balancing sweet arils with the bitterness of radicchio for this simple side salad.

• serves

  2

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 1 pomegranate, de-seeded
• 1 head radicchio
• 3 tbsp tahini
• ½ cup Greek yoghurt
• ½ lemon, juiced
• 1 tsp cumin
• extra-virgin olive oil

Instructions

1. For the salad dressing, add the tahini, yoghurt, lemon juice, cumin and a drizzle of olive oil to a small bowl. Mix well and add a little warm water if it’s too stiff.
2. Cut radicchio into quarters, and arrange on a plate, top with the dressing, pomegranate and a drizzle of olive oil.

 

Stefano de Pieri explores all the wonders of the Murray Darling river system in Australia's Food Bowl.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.