Ingredients

Method

• For the salad use any mix of greens (400 g in total)
• watercress
• baby spinach
• rocket
• mini asparagus
• sugar snap peas
• basil
• baby butter lettuce
• For the pomegranate dressing:
• ¼ cup fresh or cold-pressed pomegranate juice
• 2 t red wine vinegar
• 1 t honey
• a good pinch pink salt
• ½ cup olive oil
• freshly ground black pepper, to taste

Method

Ingredients

1. Turn the greens onto a large platter.

2. To make the dressing, whisk together the pomegranate juice, vinegar, honey and salt. Gradually whisk in the olive oil. Add a twist or two of pepper. Taste to check the seasoning and sweet-sour balance.

3. Gently mix the greens with the dressing at the table or just before serving.

Find more salad recipes here.

Photograph: Toby Murphy
Production: Phillippa Cheifitz
Food assistant: Kate Ferreira