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




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  • 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.


  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.


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