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

Serves
2

Preparation

5min

Skill level

Easy
By
No votes yet
Yum

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

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.

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.